Raspberry-Mint Lemonade

Raspberry-Mint Lemonade

Melanie Kibler


  • 1/2 c. sugar
  • 1/2 pt. raspberries
  • 1/4 c. fresh mint leaves, plus sprigs for garnish
  • 2/3 c. fresh lemon juice (from about 4 lemons) plus slices for garnish


  1. Combine sugar and 1/2 cup water in a small saucepan. Cook over medium heat, stirring just until the sugar melts (2 to 3 minutes).
  2. Place raspberries and mint leaves in a pitcher. Using the end of a spoon or a muddler, crush until pulpy and smashed. Add lemon juice, simple syrup, and 3 cups water, and stir to combine. Add enough ice to fill the pitcher.
  3. Serve over ice garnished with mint sprigs and lemon slices.