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Raspberry Lemonade

Makes about 2 quarts


  • 7 cups water
  • 1 cup sugar
  • 1 1/2 cups frozen lemon juice from concentrate, thawed
  • 1 pint frozen raspberries in syrup, thawed
  • 3 lemons, sliced
  • 2 limes, sliced


Bring water to a boil over medium high heat. Stir in sugar and cook, stirring constantly until sugar dissolves; remove from heat. Stir in lemon juice and raspberries; let stand at least 2 hours or until cooled completely. Serve over ice and garnish with lemon and lime slices.