Recipe courtesy of Kathleen Kennedy

Minted Raspberry Lemonade

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  • Level: Easy
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 1 gallon
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3 cups freshly squeezed lemon juice (12 to 15) lemons

2 teaspoons finely chopped fresh mint

1 cup raspberries, mashed with a fork

1 1/2 cups sugar

12 cups water


  1. Stir together all the ingredients until the sugar dissolves. Serve well chilled or over ice. Pour into pitchers and garnish with fresh whole raspberries, sliced lemons, and mint leaves, if desired.