Description

This Sparkling Raspberry Lemonade is a refreshing and vibrant summer drink combining fresh raspberries, zesty lemon juice, and fizzy sparkling water. Sweetened with a homemade raspberry syrup, it’s perfect for cooling down on warm days with a fruity twist and garnished elegantly with fresh mint, lemon slices, and raspberries.

Ingredients

Raspberry Syrup

1 cup fresh raspberries
1 cup granulated sugar

Juice & Base

1 cup freshly squeezed lemon juice (about 4-6 lemons)
4 cups sparkling water (chilled)

To Serve

Ice cubes
Fresh mint leaves (for garnish)
Additional raspberries and lemon slices (for garnish)

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Instructions

Make Raspberry Syrup: In a medium saucepan, combine 1 cup fresh raspberries and 1 cup granulated sugar. Over medium heat, stir gently until sugar dissolves and raspberries begin breaking down, about 5-7 minutes.
Strain Syrup: Remove from heat once mixture bubbles and raspberries soften. Strain through a fine mesh strainer into a bowl or measuring cup, pressing with a spoon to extract maximum liquid, leaving seeds behind.
Cool Syrup: Allow the raspberry syrup to cool to room temperature. To speed this up, place the syrup in the refrigerator for 15-20 minutes.
Extract Lemon Juice: Roll lemons on countertop to release juices, cut in half, and juice using a citrus juicer or reamer, removing seeds. Measure out 1 cup of fresh lemon juice.
Combine Base: In a large pitcher, mix the cooled raspberry syrup with freshly squeezed lemon juice, stirring well to combine flavors.
Add Sparkling Water: Pour 4 cups of chilled sparkling water into the pitcher and gently stir to blend, taking care to preserve the carbonation.
Serve: Fill glasses with ice cubes, pour the sparkling raspberry lemonade about three-quarters full, and garnish each glass with fresh raspberries, lemon slices, and a sprig of mint. Serve immediately and enjoy!

Notes

To speed up syrup cooling, refrigerate for 15-20 minutes after straining.
Be gentle when stirring after adding sparkling water to keep the carbonation.
Use freshly squeezed lemon juice for the best bright, tangy flavor.
For a less sweet option, reduce sugar to 3/4 cup in the syrup.
This lemonade is best served fresh but can be prepared ahead by making the syrup and lemon juice separately and combining with sparkling water just before serving.