A cold body of water, oversized sunnies and this Raspberry Frozen Lemonade Recipe are the only items I need to keep me chilled and happy on a scorching hot summer day. And thanks to Oster Kitchen, my dream hot weather beverage is a mere minute away.
Raspberry Frozen Lemonade
I’ve never been one to crave a glass of lemonade. Far too often, the lemonade I’m delivered is cloyingly sweet and not nearly cold enough. Honestly anything too sweet is never my jam. However, Raspberry FROZEN lemonade, is a drink I will be craving all summer long.
First, anything that comes in frozen form is my friend. Whether it be an iced espresso, a smoothie or an acai bowl, frozen concoctions are the way to my heart and stay ice cold from start to finish. A must in the dead heat of summer.
Second, by making the frozen lemonade myself, I can control the amount of sugar in my drink. And in post-baby, bathing-suit wearing months, anywhere I can cut a little bit of sugar is a win.
And despite the fact that frozen drinks sometimes come with the illusion of being difficult, I can say without hesitation this will be one of the easiest summer drinks you’ll make to date. Let’s get started.
Ingredients in Frozen Lemonade (You only need three!)
Lemons. Fresh lemon juice is a MUST in our Raspberry Frozen Lemonade Recipe. We are using very few ingredients and since lemon juice is the star in Frozen Lemonade, it must be fresh. I like to use one of those handy dandy juicers (this inexpensive one is all you need) to easily just them and catch all the pulp and seeds.
Raspberries. You could use any berry but I love the tartness raspberries have and fiind it compliments the lemon flavor the best.
Sugar. Even though we use less sugar than a typical lemonade, we still need a little bit.
Water. Not much to explain here.
Ice. You could freeze your lemon juice, but why would do that when you can just add ice from your fridge?
Let’s make Frozen Lemonade
Make the simple syrup. If you think of it, make this simple syrup a few days in advance or at least a few hours before. The syrup needs to cool down completely before you make the Frozen Lemonade Recipe.
Add the water and sugar to a small saucepan. Stir to combine. Bring to a boil and reduce to a simmer. Simmer until the sugar melts and the mixture is syrupy in texture. That’s it. Chill COMPLETELY.
Blend! One of the reasons, actually the only reason our Frozen Lemonade Recipes comes together so quickly and easily is thanks to the Oster® 3-in-1 Kitchen System with Texture Select Settings. Like so many of our favorite Oster Blenders, this powerful machine blends just about anything in just seconds. What I also love about it, is it uses a Dual Direction Blade Technology™ to power through tough ingredients and prevent jamming.
All you have to do is throw all the ingredients in the blender. Choose your settings, for blended drinks, we choose the thin consistency and then push play. Watch it blend in seconds.
Also, obviously for today we are only using the blender portion of the 3-in-1 aspect but you can also swap the blender out for a 5-cup food processor perfect chopping veggies or put on the 24-ounce Blend-n-Go cup for smoothies on the go. So convenient.
Garnish. Divide the drinks between cups (this will serve anywhere from 4-6 depending on your glass size) and garnish with a slice of lemon and a cute straw.
Can I make this ahead?
You can (and I encourage you to do so) make the simple syrup up to three or four days in advance. You can’t however make the drink in its entirety in advance. Luckily it takes about one minute to throw together so you don’t have to.
Can I make this a cocktail?
Heck yeah! Add 6-8 ounces of vodka or tequila for a fun cocktail to serve a crowd.
Substitutions and Tips and Trick for Recipe Success
- Feel free to swap out raspberries for strawberries.
- Use equal parts lime and lemon juice for a limeade spin on the frozen lemonade
- Again, feel free to add in a splash or two (or three!) of your go-to liquor.
- Add more or less simple syrup to suit your taste.
- Drink right away!
- 1 cup water
- 1 cup sugar
- 2 cups freshly squeezed lemon juice
- 6 cups ice
- 2 pints raspberries
- 1 blender
- 1 Sauce pan
- Add water and sugar to a small saucepan. Turn the heat on medium-high. Bring to a boil and reduce to a simmer. Stir. When the sugar dissolves and the mixture has thickened slightly, take off the heat. Cool completely and chill. Can be done 3-4 days in advance.
- Add lemon juice, ice, raspberries and ½ cup of the simple syrup to a blender. Blend until smooth. Taste. If you want it sweeter, add more simple syrup a little bit at a time until you reach desired sweetness.