Frozen Raspberry Lemonade

In our opinion, some of the best drink recipes are also the simplest. Relying on just 5 ingredients—one of which is ice cubes—this Frozen Raspberry Lemonade is the easiest, most refreshing sipper that you'll taste this summer.

Equal parts sweet and tangy, this Frozen Raspberry Lemonade is a great treat for both kids and adults. Fresh mint leaves bring a cooling sensation to the drink, which is an ideal treat to make on a warm day. This berry-infused frozen lemonade is packed with flavor thanks to equal parts ice and frozen raspberries, which give the drink a more concentrated fruity flavor. If you only have fresh raspberries on hand, no problem—simply freeze the fresh raspberries on a baking sheet for one hour.

A high-speed blender makes this frozen lemonade sensationally smooth and almost creamy. If you don't have a high-powered blender, blend for two minutes instead of one minute to get the perfect texture for this summery cooler.

How to Make Frozen Raspberry Lemonade

Once you measure out 1 cup of frozen raspberries, 1 cup of ice cubes, ¾ cup fresh lemon juice, ⅓ cup granulated sugar, and 2 tablespoons of fresh mint leaves, the process of making Frozen Raspberry Lemonade is as simple as the press of a blender button. Just add all of the ingredients to a high-speed blender and blend on high for 1 to 2 minutes, or until it's completely smooth.

To serve, pour into glasses and garnish with fresh raspberries and mint leaves.

Tips for Making a Great Batch of Frozen Raspberry Lemonade

To make the best possible version of this bright summer treat, try these tips:

1. Instead of adding mint leaves, make a mint syrup

The mint leaves bring a cooling herbaceous note to the Frozen Raspberry Lemonade, but if you're after the smoothest-possible drink, "Make a mint syrup, which is quick, easy, and delicious," says mixologist and general manager Beau Harris of Ziggy D'Amico's Whiskey Bar & Diner in Naples, Fla.

Harris tells us that this syrup, which replaces both the mint and the sugar in the recipe, can be made as follows: "Add 1 cup water, 1 cup sugar—granulated or Demerara are best—and a large bunch of washed mint leaves on the stem to a saucepan. Simmer on low for 15-20 minutes, let cool, and strain into a glass bottle with a cork or lid. It will stay good up to two weeks in the fridge."

2. Try dissolving the sugar in the lemon juice

For a simpler way to reduce some of the potential crunchiness in the recipe for Frozen Raspberry Lemonade, "I'd recommend letting the sugar dissolve in the lemon juice for a few minutes before blending. This will prevent any grit from undissolved sugar granules," says chef and recipe developer Sylvia Fountaine of Feasting at Home.

3. Turn Frozen Raspberry Lemonade into a cocktail by adding spirits.

Frozen Raspberry Lemonade iswonderfully refreshing as a virgin treat, but it's also an easy recipe to adapt into a cocktail.

The most obvious liquor to add is vodka, which features a clean and neutral flavor that will seamlessly blend with the other elements of the Frozen Raspberry Lemonade. That said, there are plenty of other spirit options for this beverage, as our expert sources explain below.

Recipe developer Kimberly Fox of From Market To Table recommends a "smooth" blanco tequila, adding that you could put a margarita-esque spin on this version by "skipping the mint and adding freshly squeezed orange juice, since orange plus raspberry plus lemon make a great combination."

Beverage director Will Patton of Bresca in Washington, D.C. views gin as an ideal match for Frozen Raspberry Lemonade, insisting that "a dry gin like J. Rieger would be a go-to choice [for this cocktail], since the botanicals and aromatics would balance well against the sweet and tart notes of the raspberries."

"I think the beauty of this simple recipe is that it could combine with a wide variety of alcoholic beverages," says Harris. He goes on to tell us that "my first thought is that this reminds me a bit of frozen variation of a mojito! Add one cup of good white rum, like Flor de Cana, or coconut rum, like Kolōa from Hawaii, into this recipe for a refreshing take on the Cuban classic!"

For a sweeter spiked Frozen Raspberry Lemonade, try this suggestion from plant-based food blogger Marly McMillen of Namely Marly: "Adding Chambord [liqueur] would be a nice touch and would provide a boost to the raspberry flavor."

Editorial contributions by Taylor Tobin.