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Perk up your next batch of homemade lemonade with plenty of juicy, sweet raspberries and strawberries. This is so much better than lemonade from concentrate!

Source: Better Homes and Gardens

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Credit: Annie Schlechter

Recipe Summary

prep:
25 mins
total:
4 hrs
Servings:
22
Yield:
22 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For simple syrup: In a large saucepan heat 3 cups of the water and the sugar over medium heat, stirring until dissolved. Let cool.

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  • Juice 20 lemons. (You should have 4 cups juice.) Slice remaining lemons.

  • For raspberry puree: In a food processor process 8 cups of the raspberries in batches until smooth. Strain through a fine-mesh sieve.

  • For lemonade concentrate: In a gallon container stir together simple syrup, lemon juice, and raspberry puree. Chill, covered, 4 to 24 hours.

  • In a 2-gal. jar stir together concentrate, remaining 11 cups water and 4 cups raspberries, and fruit slices. Serve over ice.

Nutrition Facts

161 calories; fat 1g; carbohydrates 41g; insoluble fiber 5g; sugars 33g; protein 1g; vitamin a 28.4IU; vitamin c 53.4mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 30.9mcg; sodium 6mg; potassium 198mg; calcium 29mg; iron 0.6mg.
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