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This recipe starts at 07:44
You might know and love traditional lemonade, but this here pink lemonade is the elevated version. When this drink first got its popularity, it was just a regular lemonade with pink food dye added to it. Now there are all kinds of different ways people are making it. We added the sweet and tart flavour of raspberries to complement the sour taste of the lemons, which makes for a nice and refreshing summer drink. Cheers!
▸ ▹ Vegan, gluten-free, nut-free, soy-free
Yield: 5 servings (approx. 1½ cups per serving including ice) Prep Time: 5 min Cook Time: 5 min Total Time: 10 min (excluding cooling time)
1½ cup (375 g) fresh or frozen raspberries
¼ cup (60 mL) maple syrup, or more as desired*
4 lemons, juiced
4 cups (960 mL) cold water
2 cups (440 g) ice cubes
Add the raspberries and maple syrup to a saucepan on medium-high, cooking for 3 - 4 minutes. Keep the mixture at a gentle simmer and as the raspberries start to soften, use the back of a wooden spatula to mash them up.
Place a sieve over a pitcher to strain the raspberry mixture, using the back of a spoon to press out as much liquid from the mixture into the bowl as possible. Let this liquid cool off completely.
When cooled, stir in the lemon juice, cold water, and ice, and give it a stir.
Garnish with lemon, mint and fresh raspberries if desired, and enjoy!
* If the drink is too tart form the lemons, add more maple syrup to cut through it.
Storage: the pink lemonade can be stored in an air-tight mason jar, or glass bottle, for up to 2 - 3 days.
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