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Ingredients
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
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Instructions
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.
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