This lemonade combines the natural sweetness of ripe raspberries with the zesty freshness of limes. It’s not just a simple mixed drink, but a balanced composition where the acidity of the lime doesn’t overwhelm the fruit but rather complements it. Ideal for those who prefer their drinks not too sweet – and with a trick that intensifies the flavors.
And here’s what you need for the raspberry-lime lemonade
250 g fresh raspberries (plus 12 pieces for garnish)
120 ml freshly squeezed lime juice (approx. 6–8 limes)
150 g sugar (or 200 ml sugar syrup, 2:1)
1 litre still water (chilled)
1 pinch of salt (optional, for flavor balance)
What’s important
The trick lies in straining: Many recipes leave the raspberry seeds in, but they can give off an unpleasant, almost metallic aftertaste over time. Those who prefer more intense flavor can freeze the raspberries briefly before pureeing – this breaks down the cell walls and releases more fruit aromas. And: Always press lime juice fresh, as bottled juice often tastes flat and has an artificial note.
Variations
- Raspberry-lime spritz — For an alcoholic version, add 4 cl gin or white rum per glass and top up with soda water. The gin enhances the citrus notes, while the rum adds a slight caramel note.
- Frozen variation — Freeze the puree with a little water and serve as a sorbet – perfect as a digestif or between courses. Garnish with mint leaves.
Frequently asked questions
Can I use frozen raspberries?
Yes, but they release more water and often taste less intense. Thaw frozen raspberries before pureeing, drain the excess water, and increase the sugar amount by 20–30 g to balance the flavor.
How long does the lemonade keep in the fridge?
For a maximum of 24 hours, as the raspberries oxidize quickly and the lemonade turns bitter. It’s best to prepare it fresh and drink it within a few hours. If you want to store it longer, prepare only the puree and add the water just before serving.
Why does my lemonade taste watery?
Either too much water was used, or the raspberries were too ripe and contained little fruit flesh. Tip: Before pureeing, briefly soak the raspberries in sugar – this draws out juice and intensifies the flavor. Alternatively, reduce the water by 100–200 ml.
