We've created the perfect mocktail for summer, our raspberry lemonade sunset. If you love raspberry lemonade, you'll love our version which uses a fresh raspberry purée mixed with homemade lemonade. It honestly tastes better than the store bought stuff and it's so quick and easy to make!
There's no cooking involved with this recipe and is made with raw fruit. Grab a big jug and make this in advance. Just keep the purée and ice separate until you're ready to serve to your guests.
If you want to transport for a picnic, decant the lemonade and raspberry purée at end of step 2 into separate bottles and chill well. Complete recipe to serve - with or without ice - when in situ.
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Yields:
8 serving(s)
Prep Time:
15 mins
Total Time:
15 mins
Cal/Serv:
140
Ingredients
For the lemonade
6
unwaxed lemons, plus extra slices to garnish
200-250g icing sugar, to taste
For the raspberry purée
juice 2 lemons
300g
raspberries, plus extra to garnish
50g
icing sugar
To serve
crushed ice
paper umbrellas, optional
Directions
Step 1For the lemonade, roughly chop the lemons, discarding any pips. Empty into a blender or food processor, add 200g icing sugar and 400ml water and whizz until smooth. Strain through a fine sieve into a jug, working the pulp well (discard pulp). Stir in 1.3 litre cold water. Taste and adjust sweetness, sifting and stirring in more icing sugar, if needed. Cover and chill until cold.
Step 2For the raspberry purée, put all the ingredients into the blender/food processor (no need to clean it first) and whizz until smooth. Strain through a fine sieve into a separate jug, working pulp well (discard the seeds). Chill until needed.
Step 3To serve, fill 8 tall glasses with crushed ice and divide the raspberry purée between them. Slowly top up with the lemonade mixture. Garnish with raspberries, lemon slices and a paper umbrella, if using. Serve.
GET AHEAD
Prepare to end of step 2 up to a day ahead. Cover and chill separately. Complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
