This raspberry mango lemonade recipe had me boggled a bit because I knew how bitter lemonade would be without adding heaps of sugar. Most lemonade recipes call for about a cup of sugar and I wanted to find a way to bypass that. I had some mango and so I thought it would be perfect to help mask the sourness of it all. This is a very refreshing recipe and I make it all year round-no matter the season.
I bought two raspberry cartons, I washed both and placed one in the fridge and the other in the freezer. The first carton is blended and the latter acted as ice cubes. Frozen fruits act as really handy ice cubes particularly for cocktails because they don’t dilute your drink. Instead they add more flavor to your drinks. The mango and raspberries are blended together and then strained. I also squeezed fresh lemons because they taste better than lemon concentrate.
It is also important that you strain this to collect the lemon pulp and any extra seeds that may have slipped in by accident. Just serve this raspberry mango lemonade chilled, over ice cubes and enjoy your summer feels! Other lemonade recipes you might like to try out:
Ingredients
1&1/2 cups lemon juice (I squeezed about 8 lemons)
12 oz. fresh raspberries, plus more for serving
2 mangoes, peeled and sliced
4 &1/2 cups cold water
1/2 cup honey
Lemon wedges to garnish
Fresh mint sprigs to garnish
Instructions
- Rinse the raspberries in cold water. Grab a handful of them and freeze them. These will act as your "ice cubes" for later.
- Blend the remaining raspberries with the mango.
- Get a large mixing bowl and place a sieve over it. Pour the blended raspberry mango purée through the sieve until most of it is strained into the bowl.
- Mix the strained purée with the lemon juice, water and honey. Check the sugar level and add more honey if you wish.
- Serve cold over ice cubes and garnish with lemon wedges and/or mint.