Nutritional Info

Nutrition Facts

Serving Size 1 (89g)

Calories 229
Calories from Fat 34 (15%)
Amount Per Serving %DIV
Total Fat 3.8g 6%
Saturated Fat 1.4g 7%
Monounsaturated Fat 1.8g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 181.4mg 60%
Sodium 25.3mg 1%
Potassium 579.2mg 12%
Total Carbohydrate 47.1g 16%
Dietary Fiber 5.5g 22%
Sugars 0g
Protein 4.3g 9%

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Recipe Description
No drink is more perfect for mid-summer celebrations than blushing pink raspberry lemonade. It's as pretty as it is reFeshing. The color and sweetness comes Fom homemade raspberry syrup. If you have leftover syrup, use it to add raspberry flavor to sparkling water, smoothies, fruit juices, poached fruits or ice cream.
Prep time
10 min
Cook time
10 min
Ready In
20 min


Serves Tool

Serves To:USMetric
1 Cup(c)  sugar
1 1/4 Cup(c)  raspberries
3/4 Cup(c)  lemon juice, freshly squeezed
4   lemon slices


To make the raspberry syrup: Place the sugar and I cup of water in a small saucepan and bring to a simmer over high heat, stirring occasionally, until the sugar is dissolved, about 3 minutes. Add the raspberries and let the mixture come to a boil. Reduce the heat to low and cook until berries are completely soft, about 3 minutes. Allow the syrup to cool to room temperature. Strain the syrup through a sieve, pressing down on the berries with a spoon or rubber spatula to extract all the liquid from the fruit. Discard the seeds. (If not using now, the syrup can be refrigerated, covered, for up to 2 weeks, or frozen for up to 3 months.) To make the lemonade: Place I cup of the raspberry syrup and 3/4 cup of the lemon juice in a large serving pitcher. Add 2 cups ice cold water and stir to combine. Taste and add more syrup or lemon juice, if needed. Just before serving, fill 4 tall glasses with ice cubes or crushed ice. Pour the lemonade into the glasses, top each with a lemon slice, and serve immediately.

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