Food & Cooking Recipes Drink Recipes Raspberry Lemonade 2.8 (35) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Servings: 8 Yield: 9 cups Enlist raspberries -- those on the verge of being overripe are perfect -- to sweeten lemonade and turn it a pleasing shade of pink. Pounding the lemon slices releases oil from the rinds, rounding out the flavor. Ingredients 10 sliced lemons 2 cups raspberries 1 ½ cups sugar 6 cups water 2 ¼ cups tequila blanco (optional) Mint, for garnish Directions Combine lemons, raspberries, and sugar in a large pot. Pound the mixture firmly with the end of a straight rolling pin (or a large wooden spoon), extracting as much juice as possible, about 10 minutes. Stir in water. Pour through a sieve into a large bowl. Press the solids until all juice is extracted. Discard the solids. Serve over ice. Cocktail version: Stir tequila into lemonade. Serve over ice, and garnish with mint. Variations Cocktail version: Stir tequila into lemonade. Serve over ice, and garnish with mint. Rate it Print