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Blue Raspberry Lemonade

A vibrant, refreshing, and incredibly photogenic homemade lemonade packed with fresh citrus flavor, nostalgic blue raspberry syrup, and garnished with fresh berries and mint.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 glasses
Course: Beverages, Drinks
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Lemonade Base
  • 1.5 cups freshly squeezed lemon juice about 8-10 lemons
  • 1 cup blue raspberry syrup adjust to taste
  • 5 cups cold filtered water or sparkling water
  • 0.5 cup simple syrup optional, for extra sweetness
Ice and Garnishes
  • 4 cups ice cubes clear ice preferred
  • 0.5 cup fresh blueberries
  • 0.5 cup fresh raspberries
  • 1 bunch fresh mint leaves
  • 1 whole lemon sliced into rounds for garnish

Equipment

  • Citrus juicer or reamer
  • Fine-mesh strainer
  • Large glass pitcher
  • Highball glasses

Method
 

  1. If making simple syrup, heat equal parts sugar and water in a saucepan until dissolved. Let cool completely.
  2. Roll lemons on the counter, cut in half, and extract 1.5 cups of juice. Pour through a fine-mesh strainer to remove seeds and pulp.
  3. In a large pitcher, combine the fresh lemon juice and blue raspberry syrup. Stir well.
  4. Add the cold filtered water. Taste and add simple syrup if you desire a sweeter lemonade.
  5. Fill tall glasses completely to the top with ice cubes.
  6. Drop fresh blueberries and raspberries into the pitcher and the individual glasses.
  7. Pour the blue lemonade over the ice in the glasses. Slap a sprig of mint to release the oils and garnish each glass along with a lemon wheel.
  8. Serve immediately while ice cold and frosty.

Notes

You can make the base up to 3 days ahead of time and store in the fridge, but do not add the ice or fresh fruit garnishes until right before serving.