There's nothing better than a sip of iced cold lemonade, but when you add blue raspberry, you get an instant upgrade. Blue raspberry lemonade has become our favorite summer drink, and this recipe is constantly on repeat around here.
Add 1 cup of water and 1 cup of sugar to a small pot over the stove.
Stir and heat just until the sugar has dissolved. Remove from heat. Allow the syrup to cool before use.
Pour the simple syrup into your pitcher.
Add in the blue raspberry syrup.
Add in the lemon juice.
Now add in the water and enough ice cubes to fill the pitcher. Stir to combine.
Add sliced lemon for garnish, if desired.
Pour into drinking glasses and enjoy cold.
Notes
Substitutions:
Lemon Juice: You can use lemon concentrate to replace fresh lemons or combine it with fresh juice to reach the required measurement.
Blue Raspberry Syrup: If you can't find blue raspberry syrup, consider using blue raspberry snow cone syrup as an alternative.
Recipe Tips:
Microwaving lemons for 10-30 seconds and rolling them on the counter before slicing can help extract more juice.
Make Ahead Instructions:
When preparing in advance, avoid adding ice and garnishes. Make the lemonade as directed, refrigerate for several hours or up to a day, and add ice and garnishes just before serving to prevent dilution.
Storage:
Store the lemonade in the fridge for up to 5 days for optimal freshness.