This Sparkling Raspberry Lemonade is a healthy and delightfully tasty pink drink for Valentine’s Day. Enjoy this bright, tart, and fizzy sparkling raspberry lemonade any time of the year. It’s a lovely special treat for the kids or even for a romantic evening at home.
Valentine’s Day is coming, which means red dye everywhere. My younger son is sensitive to red dye and high fructose corn syrup, so that eliminates most drinks from the grocery store. I don’t like my kids having that much extra sugar either, so I make their drinks for parties.
My kids love lemonade, so I make them homemade lemonade or a flavored lemonade using fresh fruit. Traditionally, lemonade is made with a simple syrup made with sugar and water. I used liquid stevia for a healthier alternative.
Since it’s a holiday, I’ll make this sparkling raspberry lemonade fizzy/bubbly with some sparkling water. If you don’t have sparkling water or just want regular raspberry lemonade, you can just use water in place of the sparkling water.
You can make this sparkling raspberry lemonade ahead of time and add the sparkling water just before you serve it so it doesn’t go flat. Even when it does lose its bubbles, it will still taste yummy.
Instead of making a simple syrup like you would with traditional lemonade, I used liquid stevia in this sparkling raspberry lemonade recipe. Liquid stevia is about 200 times as sweet as sugar, so you don’t need a lot. When you add the sugar, start with about half of what is recommended and add more as needed.
Not all liquid stevia is created equal. Liquid stevia made from the leaf is the least processed, but it can be bitter. Some brands use extracts from the plant to make a sweetener and either a little bit of the leaf or none of the leaf part, which makes a less bitter sweetener.
Sparkling Raspberry Lemonade
- 1/2 tsp liquid stevia or to taste
- 6 ounces fresh raspberries
- 1 cup freshly squeeze lemon juice
- 3.5 cups sparkling water or regular water
- Process raspberries in a food processor or bullet style blender until smooth. Strain through cheesecloth or a sieve to remove the seeds. You might have to push the berry pulp through with a spoon.
- Combine the lemon juice and raspberry pulp in a pitcher. Add liquid stevia to taste. You’ll use about 1/2 teaspoon, but you can use more or less to taste. I would start with 1/4 of a teaspoon and add more as needed.
- If you’re not serving the sparkling raspberry lemonade right away, keep it in the fridge until you’re ready to serve.
Just before you want to serve it, add the sparkling water and stir.
MORE HOMEMADE FOOD RECIPES:
- Swiss Mocha Coffee Mix Recipe
- Easy Garlic Butter Recipe
- Healthy Blueberry Muffins Recipe
- Giant Chocolate Chip Cookie Recipe
You can read more about my thoughts on nutrition, stress and metabolism in my eBook The Nourished Metabolism. No gimmicks, just a balanced perspective on how you can improve your metabolic health. Click here to check it out.
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Cari Dunn is homesteading on an 11.5 acre farm with her husband, three kids, 5 goats, and flock of chickens. She currently blogs at Everything Pretty where she features health and beauty tips along with DIY beauty recipes.