Skip to main content
  • 1 1/2 cups C&H® Turbinado Cane Sugar
  • 4 cups water, divided
  • 1/2 cup fresh or frozen raspberries
  • 1 cup lemon juice
  • Optional Garnish: Lemon slices, mint leaves, fresh raspberries
Rate Recipe
Yields: 4 (12 fl. oz. each)
Step 1

In saucepot over medium heat, whisk C&H Turbinado Cane Sugar and 2 cups water together until hot and sugar dissolves.

Step 2

Stir in raspberries.

Step 3

Steep and cool to room temperature 20 minutes; then, stir in remaining 2 cups water and lemon juice.

Step 4

Strain into a pitcher through a mesh strainer; then, chill until ready to serve

Step 5

To serve: Pour Lemonade over ice and garnish with lemon slices, mint and/or fresh raspberries, as desired.

Rate Recipe