Ingredients
Units
Scale
- 1/2 cup water
- 1/2 cup sugar
- 3 tablespoons grated lemon rind
- 1 cup fresh lemon juice
- 1/2 cup maraschino cherry juice
- 1 quart (4 cups) cold water
- 1 cup raspberries, crushed
- 6 to 8 maraschino cherries or fresh raspberries, for garnish
- Fresh mint for garnish
Instructions
- Combine the 1/2 cup of water and sugar in a small saucepan over low heat. Stir continuously until the sugar fully dissolves.
- Raise the heat to a full boil and boil for 7 minutes without stirring. Remove from heat and allow the syrup to cool completely to room temperature before continuing.
- In a large pitcher, combine the cooled syrup, grated lemon rind, lemon juice, maraschino cherry juice, 1 quart of cold water, and crushed raspberries. Stir well until fully combined.
- Fill tall glasses with ice and pour the lemonade over the ice.
- Top each glass with a sprig of mint, maraschino cherries, or raspberries and serve.
Notes
- The syrup must cool fully before mixing with the raspberries, or the heat will cook the berries and muddy the flavor.
- Fresh lemon juice is strongly recommended. Bottled juice lacks the brightness this recipe depends on.
- To make ahead: prepare the syrup up to 5 days in advance and refrigerate in a sealed jar. Mix the full lemonade up to 24 hours before serving.
- To scale for a larger crowd: multiply all ingredients proportionally. The syrup batch triples easily in a medium saucepan.
- My dad recommends eating the maraschino cherries first; he says it enhances the flavor of the lemonade. Thanks, dad!