Indulge in a delightful culinary journey as we explore the vibrant flavors of raspberry lemonade marmalade. This tantalizing treat, bursting with the essence of sun-ripened raspberries and the refreshing zest of lemons, is a perfect harmony of sweet and tangy notes. With easy-to-follow recipes, we'll guide you through creating this delectable spread that will elevate your breakfast toast, scones, and desserts to new heights. Discover the classic version, a low-sugar alternative, and a unique sparkling raspberry lemonade marmalade that adds a touch of effervescence to your culinary creations. Get ready to embark on a flavor adventure like no other, as we explore the world of raspberry lemonade marmalade.
Check out the recipes below so you can choose the best recipe for yourself!
RASPBERRY LEMONADE RECIPE
This sweet and tangy, made from scratch, raspberry lemonade is so refreshing and delicious. The perfect treat to enjoy all summer long!
Provided by Alicia Skousen
Categories Drinks
Time 1h23m
Number Of Ingredients 8
Steps:
- To make the raspberry sauce, add the raspberries, lemon juice, and sugar to a medium sauce pan.
- Heat over medium heat, stirring frequently to break up the raspberries, until the mixture comes to a simmer.
- In a small bowl, whisk together the corn starch and water.
- Pour the corn starch mixture into the pot, stir to combine, and cook 2-3 minutes, until thickened.
- Remove from heat and let cool completely.
- To make the lemonade, in a small saucepan over medium-high heat, combine sugar and one cup of water.
- Bring mixture to a boil, stirring often until sugar is completely dissolved (about 5 minutes).
- Allow mixture to come to room temperature and chill for 1 hour.
- In a large pitcher, combine juice from lemons, the remaining seven cups of water and the sugar water mixture.
- Stir well and chill.
- To assemble, spoon two tablespoons of raspberry sauce into the bottom of a glass.
- Add ice and pour lemonade to fill the glass. Stir and enjoy.
Nutrition Facts : ServingSize 1 serving, Calories 236 kcal, Carbohydrate 61 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 13 mg, Fiber 3 g, Sugar 55 g
RASPBERRY LEMONADE
Provided by Ree Drummond Bio & Top Recipes
Categories beverage
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 4
Steps:
- Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)
- Fill mason jars with ice cubes and top them off with the lemonade.
RASPBERRY LEMONADE
Puréed fresh raspberries give this fresh squeezed raspberry lemonade fruity flavor and a vibrant pink color.
Provided by Jennifer Segal
Categories Drinks
Time 15m
Yield 1¾ quarts
Number Of Ingredients 6
Steps:
- Combine the raspberries and ½ cup of the lemon juice in a blender; purée until smooth, then pass the mixture through a fine sieve into a large bowl to strain out the seeds (the fastest way to force it through is by pressing a ladle against the strainer in a circular motion). Add the remaining lemon juice, water, and sugar to the bowl and stir until the sugar is dissolved. Taste, then and add more sugar, lemon juice or water if necessary (keep in mind that ice cubes will water it down). Pour into glasses with ice cubes and garnish with lemon wedges, raspberries and fresh mint, if desired. The lemonade will keep in the fridge for a few days.
Nutrition Facts :
RASPBERRY LEMONADE
Provided by Ree Drummond : Food Network
Categories beverage
Time 5m
Yield 2 1/2 quarts
Number Of Ingredients 3
Steps:
- Put the lemon juice in a pitcher. Mix the sugar and 1 1/2 cups water to make a syrup, stirring well until the sugar dissolves. Add the sugar syrup to the lemon juice and top with 4 cups water. Taste to make sure it's sweet enough for you, then add the raspberries. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!) Stir the lemonade, then chill in the fridge.
- Fill mason jars with ice cubes and top them off with the lemonade.
EASY RASPBERRY LEMONADE
We came up with this recipe for my brother's wedding reception. We wanted to serve something that was easy and quick to fix, yet good at the same time. After a few tries, we ended up with this recipe...and a lot of compliments.
Provided by Tori Hermansen
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 5m
Yield 18
Number Of Ingredients 7
Steps:
- In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with a fresh raspberry and a mint leaf.
Nutrition Facts : Calories 56.5 calories, Carbohydrate 14.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, Sodium 4.5 mg, Sugar 10.4 g
RASPBERRY LEMONADE MARMALADE
Make and share this Raspberry Lemonade Marmalade recipe from Food.com.
Provided by dicentra
Categories Fruit
Time 30m
Yield 2 1/2 pints
Number Of Ingredients 5
Steps:
- Using a vegetable peeler, remove rind from lemons in wide strips, thinly slice to make 3/4 cup.In a small saucepan, combine rind and water.
- Bring to a boil over high heat. reduce heat and simmer, covered, for 10 minutes or until rind is softened then set aside.
- Remove and discard remaining peel and pith from lemons.
- Finely chop lemons, discarding seeds and any connective membranes. measure 3 1/2 cups, including juices.
- In a large saucepan combine chopped lemons, cooked rind with liquid and raspberries. Stir in pectin until dissolved.
- Bring to a full boil over high heat, stirring constantly.
- Add sugar in a steady stream, stirring constantly to dissolve sugar. Boil hard for 1 minute. Remove from heat and ladle off any foam if necessary.
- Stir for 5 to 8 minutes to prevent floating rind.
- Ladle into prepared jars leaving a 1/4" headspace.
- Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
RASPBERRY LEMONADE
Steps:
- Puree the raspberries in a blender and strain through a fine sieve into a pitcher. Add the remaining ingredients and whisk together until the sugar dissolves. Serve over ice.
RASPBERRY LEMONADE
The most refreshing pitcher of raspberry lemonade starts with homemade fresh raspberry syrup. Learn our recipe for pink lemonade here.
Provided by Al Sotack
Time 10m
Yield Makes about 7 cups; 8 to 10 servings
Number Of Ingredients 4
Steps:
- In a large pitcher, stir together 3 cups filtered or sparkling water, 1¼ cups fresh lemon juice, and 1 cup Raspberry Syrup. Add 2 cups ice and stir for 20 seconds to mix and chill. Garnish with lemon wheels and serve in ice-filled glasses.
Tips:
- To sterilize jars and lids, wash them thoroughly in hot soapy water and rinse well. Then place them in a large pot filled with boiling water and boil for 10 minutes. Remove from heat and let cool slightly before filling with marmalade.
- Use a sharp knife to cut the lemons and raspberries. This will help to prevent the fruit from tearing and will make it easier to remove the seeds from the lemons.
- If you don't have a cheesecloth bag, you can use a fine-mesh strainer to strain the marmalade. Just be sure to press the fruit well to extract as much juice and pulp as possible.
- Store the marmalade in a cool, dark place for up to 1 year. Once opened, store the marmalade in the refrigerator for up to 2 months.
Conclusion:
Raspberry lemonade marmalade is a delicious and versatile spread that can be enjoyed on toast, scones, or crackers. It can also be used as a filling for pies and tarts, or as a glaze for chicken or fish. With its bright flavor and beautiful color, raspberry lemonade marmalade is sure to be a hit with your family and friends.
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