This gorgeous raspberry limeade is vibrant, refreshing, tangy, and a little bit sweet. You'll want to keep it on hand all season long.
Why we love this recipe
Raspberry limeade is a peak summer fun kind of beverage. That's just a fact, and I state it confidently despite not being a naturally-inclined peak summer fun kind of human. This recipe:
- Takes advantage of raspberry and lime's exquisite pairing
- Starts out nice and tangy and lets you customize the sweetness
- Is equally loved by kids and adults
- Makes a nice nonalcoholic alternative to raspberry gimlets
What you'll need
Here's a glance at the ingredients you'll need to make this recipe.
- Freshly squeezed lime juice is the base for this bright, tangy beverage. There's no substitute.
- You'll also need raspberry simple syrup. I've included the instructions in the recipe card below, and you can read all about it and see it being made by clicking through to the post if you like.
- Garnish with a thin lime wheel if you like.
How to make it
Here's an overview of what you'll do to make a beautiful pitcher of raspberry lemonade. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- First you'll make the raspberry simple syrup and let it cool. You can do this well in advance if you like.
- Juice the limes.
- Stir together the water, lime juice, and raspberry simple syrup in a pitcher. Taste, adjust for sweetness, and let it chill.
- Serve in ice-filled glasses, garnished with lime wheels if you like. That's it!
Expert tips and FAQs
You can! The raspberry simple syrup will keep for at least two weeks, so you can make that element basically anytime. I like to juice the limes on the day I plan to serve the limeade for peak freshness, but it's not strictly necessary. Leftovers will keep in an airtight container in the fridge for a week. Or freeze it for up to a year.
More favorite fruity drinks
For the raspberry simple syrup
- 10 ounces (283 grams) frozen raspberries
- 200 grams (1 cup) granulated sugar
- 200 grams (about 1 cup) water
For the limeade
- 2 cups (475 ml) cold water
- 1 cup (240 ml) freshly squeezed lime juice, from about 15 limes
- ¾ cup (180 ml) raspberry simple syrup, more to taste
- Thin slices of lime to garnish, optional
Make the raspberry simple syrup
- Place raspberries, sugar, and water into a small pot.
- Set over high heat and bring to a boil, stirring from time to time to dissolve the sugar.
- Reduce heat and simmer gently for 10 minutes. Raspberries will break down, and liquid will thicken up a little bit.
- Strain through a fine-mesh sieve, leaving solids in the strainer.
- Cool completely before using.
Make the limeade
- Pour the water into a pitcher.
- Stir in lime juice and ¾ cup raspberry simple syrup.
- Taste and adjust for sweetness — you may want to add some or all of the remaining raspberry simple syrup.
- Cover and chill until very cold.
- Pour into ice-filled glasses and garnish each with a lime wheel if you like.
- Fresh or frozen raspberries are fine. I almost always use frozen since they tend to be both less expensive and picked at the peak of ripeness.
- Regular granulated sugar works well in this recipe — no need for anything fancy. If it's important to you that this recipe be vegan, be sure to use a sugar that's processed in a vegan-friendly fashion.
- I use regular filtered tap water — any water that tastes good is fine.
- It's important to make the raspberry simple syrup at least far enough in advance to let it cool completely before using. You can do it a lot farther in advance if you prefer. Strained syrup will keep in an airtight container in the fridge for at least two weeks.
- I like to juice the limes on the day I plan to serve the limeade for peak freshness, but it's not strictly necessary. Leftovers will keep in an airtight container in the fridge for a week. Or freeze it for up to a year.
Serving Size:1 cup
Amount Per Serving: Calories: 100