Sweet and vibrant blue raspberry lemonade made with fresh lemon juice and blue raspberry syrup—perfect for summer sips.

Scale

4 cups water, divided ($0.00)
1 cup granulated sugar ($0.20)
3 Tablespoons blue raspberry syrup ($0.94)
1 cup lemon juice (can use fresh, about 5–6 large lemons) ($0.88)
Ice cubes ($0.00)
1 small lemon, sliced *for garnish ($0.58)

Step 1: Make the Simple Syrup

In a small saucepan over medium heat, combine 1 cup of water with 1 cup of granulated sugar.

Stir constantly until the sugar dissolves completely and the mixture becomes clear—do not boil.

Remove from heat and let the syrup cool completely before using.

Mix the Lemonade Base

Pour the cooled simple syrup into a large pitcher.

Add the blue raspberry syrup and 1 cup of lemon juice.

Pour in the remaining 3 cups of cold water.

Stir the mixture well until all ingredients are fully combined.

Add Ice and Garnish

Fill the pitcher with ice cubes to chill and slightly dilute the drink.

Add sliced lemon rounds to the pitcher or individual glasses for a decorative garnish.

Serve immediately in chilled glasses over ice and enjoy!

Microwave Lemon Hack: Microwave whole lemons for 10–20 seconds and roll them on the counter before juicing to extract the most juice.

Make Ahead Tip: Prepare the lemonade without ice and store in the fridge. Add ice and lemon slices just before serving.

Color Variations: Want to go red or green? Swap blue raspberry for cherry or lime syrup for festive themes.

Keywords: blue raspberry lemonade, summer drink, blue lemonade, kid-friendly punch, lemonade recipe