This beautifully pink recipe works particularly well in late May/early June, when there are still some end-of-season lemons and the raspberry bushes are laden with harvest. I wouldn't recommend sourcing this recipe in a grocery store trip; it'd probably be both excessively expensive and not nearly as tasty as when a neighborhood/friend group is drowning in lemons and raspberries.
If you start with 1¾ c. fresh-squeezed lemon juice (5-12 lemons), you will get 7 cups of lemonade. Alternative ratios are below recipe.
| Ingredients | Step |
|---|---|
| lemons that will produce 1¾ c. juice (5-12) | Roll lemons. Then squeeze into a large liquid measuring cup until you have 1¾ c. lemon juice. (If you have an alternate amount of juice, scale everything else accordingly — see ratio below recipe.) |
| 2 c. raspberries (8 oz., or half a metal camping bowl) ½ c. lemon juice |
Puree in blender, then strain through a sieve into a bowl. Discard solids (the seeds). |
| 1¼ c. lemon juice 1 c. white sugar 5 c. water raspberry-lemon juice |
Combine in a pitcher that can hold at least 8 cups. Stir until sugar is dissolved. Taste and adjust as needed (remembering there will be ice). |
| Serve over ice, possibly with a sprig of mint. Sugar rims are nice; salt rims are not (even after yardwork). |
The scaling ratio is: For each ¼ c. lemon juice, use ¼ c. raspberries, ⅛ c. sugar, and ⅔-¾ c. water. Each root unit makes a single serving (8 oz. lemonade plus ice yields a 12-16 oz. serving).
Source: Once Upon a Chef