Fresh Raspberry Lemonade

Photo: Marcus Nilsson; Styling: Angharad Bailey

Yield: 8 servings (serving size: about 1 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 26 Minutes
Total: 26 Minutes

Nutritional Information

Amount per serving
  • Calories: 115
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.8g
  • Carbohydrate: 30g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 15mg
  • Calcium: 21mg

Ingredients

  • 3/4 cup sugar
  • 2 cups water, divided
  • 2 cups fresh raspberries
  • 1/2 cup fresh orange juice (about 1 orange)
  • 1 3/4 cups fresh lemon juice (about 13 medium lemons)
  • 16 ounces sparkling water, chilled

Preparation

  1. 1. Combine sugar and 3/4 cup water in a small saucepan; bring to a boil. Cook 2 minutes, stirring until sugar dissolves. Cool to room temperature.
  2. 2. Combine remaining 1 1/4 cups water and raspberries in a blender; pulse 10 times or until well blended. Strain mixture through a fine sieve into a large pitcher; discard solids. Add orange juice, lemon juice, sparkling water, and cooled syrup to pitcher; stir to combine. Serve immediately over ice.
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