Raspberry Grape Lemonade

Pro tips

• Juice lemons fresh rather than using bottled lemon juice for brighter, more authentic flavor.
• Chill all juiced ingredients before combining with water and sugar to ensure proper blending and faster service.
• Strain the raspberry and grape juice through cheesecloth or a fine-mesh strainer to remove pulp for a clearer final drink.
• Taste and adjust sweetness by adding water or a small amount of additional sugar—it's easier to dilute than to re-sweeten.

Substitutions

• Fresh raspberries → frozen raspberries (thaw and drain excess liquid first)
• Green seedless grapes → red or black grapes (note: will change final color)
• Granulated sugar → honey or agave nectar (reduce quantity by 25% and stir until fully dissolved)

Storage & make-ahead

Refrigerate the finished lemonade in a sealed pitcher for up to 5 days; serve over ice.

Equipment

citrus juicer · fine-mesh strainer

Can I make this lemonade ahead of time?

Yes. Store the concentrate in the refrigerator for up to 5 days, then dilute with water and ice when serving.

Do I need a juicer for this recipe?

A citrus juicer works best for lemons. For raspberries and grapes, you can use a fine-mesh strainer and wooden spoon to press the fruit, or a blender followed by straining.

Can I use red grapes instead of green?

Yes, red grapes will work but will produce a deeper pink or purple color rather than the bright pink from green grapes and raspberries.

How much water should I use?

Start with the fruit juice and sugar mixture, then add filtered water to taste—typically 4-6 cups depending on desired sweetness and strength.

Can I reduce the sugar?

Yes. Start with 1.5 cups sugar and adjust based on the natural sweetness of your fruit and personal preference.