Raspberry Lemonade

Nothing says summer quite like a cold glass of fresh-squeezed lemonade, a day by the water or some smores cooked over a campfire. I'm here to facilitate the first of those with this Raspberry Lemonade recipe. With it's beautiful, bright pink colour, each sip is just the right balance of refreshingly tart yet sweet.

Every single store-bought raspberry lemonade I have tried has been too sweet without the punch of tart, freshly squeezed lemons. Trust me, fresh lemon juice makes a difference. When I think of lemons and raspberries, the first word to come to mind is always tart, which is captured perfectly in this drink.

This pink lemonade consists of four main ingredients: fresh lemons, raspberries, sugar and water. The sugar and water become a simple syrup, the raspberries are turned into a compote and the lemons are squeezed for all they're worth.

To get started, create a simple syrup by simmering one and a quarter of a cup of sugar with one and a half cups of water in a pot over medium heat for 5 minutes or until the sugar has completely dissolved. Set this aside to cool and move on to the rest of the steps. I use a light simple syrup instead of just sugar so that the sugar stays dissolved in the lemonade mixture. If sugar is added on its own, it will eventually concentrate around the bottom of the pitcher, requiring you to stir or shake the jug before every new glass is poured.

Next up is raspberry compote! I prefer using a compote to a puree for a couple reasons. A compote is basically concentrated fruit juice. Heat up the fruit with some sugar on the stove over medium-low for five to eight minutes.

The heat and sugar combination will cause the fruit to release more juice. Gently mash the fruit as it heats up to get as much juice out as possible.

Place a large bowl under a mesh strainer and pour the raspberry mixture over top. Press the fruit against the strainer with the back of a spoon to gather as much juice as possible in the bowl.

This method creates a vibrant raspberry-coloured concentrate without any extra pieces of raspberry that dilute the colour. It also gives you greater control over the pink colour, since adding a small amount of compote will go a long way. Depending on your preference, you can have a light pink lemonade with a subtle raspberry taste or a darker pink with a strong raspberry flavour. I prefer it somewhere in the middle.

Don't worry if you find yourself with extra. Leftover compote can be used in many fun ways. It stores for up to a week in a sealed container in the fridge. For longer term storage, freeze and break off chunks to thaw when needed. Or freeze in an ice cube tray for convenience.

My favourite ways to use this raspberry compote include being used as a garnish for whipped cream; just a drop or two drizzled on top can give a really nice contrast when styling desserts. Fold it into cheesecakes or yogurt popsicles, swirl it around for a beautiful marble look, Drizzle it on pancakes, use it in cocktails etc. The possibilities are endless if you use your imagination.

The toughest, most time consuming part of making this recipe is squeezing all those lemons. When your arms start getting tired just imagine how ripped you will be after such a tough workout. What are you waiting for? Pick your favourite tool and get juicing. Feel free to strain the lemon juice before your pour it into the jug if you aren't a fan of pulp or if a few seeds slipped in.

In a large pitcher or jug combine the lemon juice, simple syrup and 4 cups water. Add the raspberry compote one teaspoon at a time stirring and tasting until you find the sweet spot. Mine happens to be anywhere from three to six teaspoons of compote.

The last part is the garnish. Fill the pitcher with ice, to both cool it down quicker and slowly water it down. Garnish with fresh raspberries and lemon slices.

Tip: Do not leave lemon slices in the pitcher overnight. They will continue to bitter your drink.

This refreshing beverage can be enjoyed on its own or as a springboard for a variety of different drinks. Add some bubbles AKA sparkling water to your glass to make a carbonated version. Mix the raspberry lemonade 50/50 with a light beer for a homemade radler, or my personal favourite... use it as an ingredient in Sangria!

This recipe is highly customizable. Play with the sugar and water proportions for a less concentrated or sweeter beverage. Customize it to your or your family’s taste preference. Plus, it works great as a base for further drink recipes. Get the recipe below to enjoy a refreshing glass of raspberry lemonade any time this summer.