Lemonade (Raspberry)

Pro tips

• Use fresh-squeezed lemon juice for better flavor; bottled juice tastes noticeably more muted.
• Add soda water or plain water just before serving to preserve carbonation and prevent dilution.
• Chill all components before mixing for the best temperature without over-diluting with ice.
• Taste the syrup mixture before adding water — adjust sweetness and tartness to preference first.

Substitutions

• Raspberry syrup → Fresh raspberries blended with simple syrup (strain to remove seeds)
• Simple syrup → Honey or agave nectar (use equal amount, stir well)
• Soda water → Sparkling lemonade, club soda, or plain cold water

Storage & make-ahead

Store the concentrate (lemon juice, raspberry syrup, simple syrup mixed) in the refrigerator for up to 3 days; add soda or water and ice just before serving.

Can I make this lemonade ahead of time?

Yes. Mix the lemon juice, raspberry syrup, and simple syrup up to 24 hours ahead, then add soda water or plain water and ice just before serving to keep it fresh and fizzy.

What can I use instead of raspberry syrup?

Fresh raspberries blended with simple syrup, raspberry jam thinned with water, or other fruit syrups like strawberry or blackberry work well.

Should I use soda water or plain water?

Soda water adds carbonation and a lighter texture; plain water creates a still drink. Use whichever matches your preference.

How do I adjust sweetness?

Taste before adding soda or water. Add more simple syrup for sweetness or more lemon juice for tartness.

Can this recipe be scaled up for a crowd?

Yes. Multiply all ingredients by the number of servings needed, mix the concentrate, then add soda or water just before serving.