Pink Raspberry Lemonade
Pureed raspberries turn classic lemonade a deep shade of pink, chilled over ice and finished with a lemon slice for a fruity summer cooler.
Raspberries do double duty in this lemonade, adding natural sweetness and turning the drink a bright shade of pink without any food coloring. Pressing the puree through a strainer keeps the seeds out of your glass while the fruit flavor stays fully concentrated. A lemon slice on the rim signals exactly what is inside.
Ingredients
Method
Tap a number to mark a step donePuree the raspberries in a blender until smooth, then press the puree through a fine mesh strainer into a bowl to remove the seeds.
Combine the sugar and 1 cup of water in a small saucepan and warm over medium heat, stirring until the sugar fully dissolves into a clear syrup.
Whisk the raspberry puree into the warm syrup until evenly colored, then let the mixture cool to room temperature before using.
Stir the raspberry syrup and lemon juice together in a large pitcher until the color is smooth and consistent throughout.
Add the 3 cups of cold water and stir until fully combined, then taste and add a little more water if it seems too strong.
Fill glasses with ice, pour the lemonade over the top, and garnish each glass with a lemon slice before serving.
Kitchen note
Strain the raspberry puree twice if you want a completely smooth pour; the extra step only takes a minute and keeps every seed out of the glass.
