Sparkling Raspberry Lemonade
A delightful sparkling pink raspberry lemonade made with fresh lemon juice and fresh raspberries.
Ingredients
- 1 cup fresh squeezed lemon juice (about 6-7 lemons)
- 1 cup sugar
- 1 1/2 cup water
- 1 2 liter diet lemon lime soda
- 12 oz. raspberries + more for serving
- lemon slices for serving
- fresh mint for serving
Instructions
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Make a lemon simple syrup: start by rinsing the outside of all the lemons and drying off with a clean hand towel. With a vegetable peeler, peel the outer layer off of 6 of the lemons (careful not to peel the white pith off, just the yellow outer layer). Add all the lemon peelings to a glass bowl.
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Pour the one cup of granulated sugar over the lemon peels and toss the sugar all over with a rubber spatula. Let this mixture sit for 5 minutes or longer. The lemon oils will release into the sugar.
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In a medium sauce pan, bring the cup of water to boil. Carefully pour the hot water over the sugar and lemon peels. Stir mixture to help the sugar dissolve. Let this mixture sit while you juice the lemons.
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With a lemon juicer, juice the lemons. Strain the lemon juice to remove the lemon seeds. Set the lemon juice aside.
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Strain the lemon simple syrup.
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Add the fresh raspberries to a blender. To assist the raspberries in blending, add in the 1/2 cup of water. Blend until smooth. Press the raspberry puree through a strainer to strain out all the seeds.
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In a large pitcher combine the raspberry juice, lemon juice and lemon simple syrup. Stir mixture together until well combined.
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To serve, fill each glass with ice and pour about 1/2 cup of the raspberry lemonade into each glass. Top of with the diet lemon lime soda. Garnish with lemon slices, fresh raspberries and a sprig of mint. Enjoy!
Recipe Notes
The raspberry lemonade will keep in the fridge up to one week.