Creamy Raspberry Lemonade
A soft-pink, creamy lemonade that balances bright citrus with ripe raspberries and a silky finish. Dessert-leaning, refreshing, and quietly indulgent.
Ingredients
Raspberry Syrup
- 1 cup fresh or frozen raspberries
- 1/2 cup granulated sugar
- 1/2 cup water
Lemonade Base
- 1 cup fresh lemon juice about 4–5 lemons
- 2 1/2 cups cold water
- 1/2 cup heavy cream or half-and-half
- Ice for serving
Instructions
- Combine raspberries, sugar, and 1/2 cup water in a small saucepan.
- Simmer over medium heat for about 5 minutes, until raspberries break down and the mixture becomes syrupy.
- Strain the syrup through a fine mesh sieve, pressing firmly to extract the juice. Discard the seeds.
- In a large pitcher, combine raspberry syrup, lemon juice, cold water, and cream.
- Stir gently until fully blended and pale pink.
- Serve over ice.
Notes
The cream softens the lemon’s acidity for a silky, nostalgic finish. For a shortcut, use raspberry preserves thinned with hot water. Dairy-free swaps include canned coconut milk or oat creamer. Add vodka or limoncello for apéro energy.