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Recipes · Drinks

Raspberry and Rosemary Lemonade

AI-written · not yet kitchen-tested

Infuse rosemary only briefly so it does not overpower the berries. Straining keeps raspberry seeds out of the glasses.

  • Serves 4
  • Prep 10 min
  • Cook 5 min
  • Rest 40 min
  • Total 55 min
  • easy
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This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.

Ingredients

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  • 250 g (8.8 oz) fresh raspberries
  • 60 g (2.1 oz) sugar
  • 200 ml (3/4 cup) water
  • 1 sprig rosemary
  • 60 ml (1/4 cup) lemon juice
  • 800 ml (3 1/2 cup) cold sparkling water

Method

  1. Sort and gently rinse raspberries. Simmer with sugar and water for 5 minutes, crushing the fruit; add rosemary for the final 2 minutes.
  2. Remove rosemary and press the fruit through a fine sieve. Stir in lemon juice and refrigerate the base for 40 minutes.
  3. Divide the chilled base among four glasses and top with sparkling water. Stir slowly and serve immediately.

Tip: Untested: check sweetness, acidity and the fill level of all four glasses with the actual products before publication.