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This Raspberry Lemonade Fizz is only 3 ingredients and it can easily be made ahead of time. Make this sweet and fruity beverage the “signature drink” at your next party (and add something for spiking on the side, for the 21+ crowd!).
No matter what the occasion, adding a signature drink is next-level extra-special touch to any party.
And it doesn’t have to be a co*cktail! A great scenario is a colorful, kid-friendly, non-alcoholic beverage (with some booze on the side, in case any adult wants it).
Most importantly, though, this Raspberry Lemonade Fizz can be prepared in advance, a day or two ahead, so your prep for the party just got easier.
Table of Contents
- Recipe ingredients
- Ingredient notes
- Step-by-step instructions
- Recipe tips and variations
- Recipe FAQs
- Raspberry Lemonade Fizz Recipe
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Raspberries: Do not substitute fresh raspberries. Frozen strawberries or blueberries may be substituted for the raspberries (the color will change).
- Ginger ale: Lemon-lime soda (such as Sprite or 7up) may be substituted for the ginger ale.
Step-by-step instructions
- In a 4-quart saucepan, bring the raspberries to a simmer over medium-high heat. Cook, stir frequently, until the berries have broken apart and released their juices, about 10 to 15 minutes.
- Using a fine-mesh sieve, strain the berries to remove the seeds, pushing down on the solids to extract as much liquid as possible. You should have about 1½ cups. Refrigerate raspberry juice until chilled, at least 2 hours.
- In a large pitcher or punch bowl, combine raspberry juice and lemonade concentrate.
- Stir in ginger ale and serve immediately over ice, garnished with lemon slices if desired.
Recipe tips and variations
- Yield: This recipe will make at least 10 cups of Raspberry Lemonade Fizz, enough for 10 servings, 1 cup each.
- Storage: Store extra Raspberry Lemonade Fizz in the refrigerator for up to 4 days.
- Make ahead: The raspberry syrup can be made up to 3 days in advance. Assemble the Raspberry Lemonade Fizz just before serving (so the Ginger Ale doesn’t lose it’s fizz).
- Freezer: Pack the raspberry syrup in a freezer-safe container (I like to use Mason jars; leave 1/2-inch headspace for expansion). Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Self service: Set the pitcher on a drink cart or buffet table with the ice and glasses, and let your guests help themselves. I recommend plastic cups for the kiddos!
Recipe FAQs
What can I use instead of ginger ale?
If you don’t love the taste of ginger ale, add a different neutral soda such as 7Up, Sprite, or 50/50. They will all taste great here!
Can I use limeade instead of lemonade?
Yes! This slightly tart and sweet version is equally delicious. Just change your garnishes to limes instead of lemons.
Can I make this with strawberries?
You can make this with any frozen berries that you love. Just use an equal amount and follow the instructions. Strawberry Lemonade Fizz sounds divine!
More signature co*cktail contenders
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Drink Recipes
8 Infused Water Recipes
co*cktail Recipes
White Sangria
Raspberry Lemonade Fizz
By Meggan Hill
This Raspberry Lemonade Fizz is only 3 ingredients and it can easily be made ahead of time. Make this sweet and fruity beverage the "signature drink" at your next party (and add something for spiking on the side, for the 21+ crowd!).
Prep Time 30 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Total Time 3 hours hrs
Servings 10 servings (1 cup each)
Course Drinks
Cuisine American
Calories 137
4.97 from 33 votes
ReviewPrint
Ingredients
- 24 ounces frozen raspberries thawed and undrained (see note 1)
- 1 (6 ounce) can frozen lemonade concentrate thawed
- 1 (2 Liter) bottle ginger ale (see note 2)
- Ice
- lemon sliced, for garnish (optional)
Instructions
In a 4-quart saucepan, bring the raspberries to a simmer over medium-high heat. Cook, stir frequently, until the berries have broken apart and released their juices, about 10 to 15 minutes.
Using a fine-mesh sieve, strain the berries to remove the seeds, pushing down on the solids to extract as much liquid as possible. You should have about 1½ cups. Refrigerate raspberry juice until chilled, at least 2 hours.
In a large pitcher or punch bowl, combine raspberry juice and lemonade concentrate. Stir in ginger ale and serve immediately over ice, garnished with lemon slices if desired.
Notes
- Raspberries: Do not substitute fresh raspberries. Frozen strawberries or blueberries may be substituted for the raspberries (the color will change).
- Ginger ale: Lemon-lime soda (such as Sprite or 7up) may be substituted for the ginger ale.
- Yield: This recipe will make at least 10 cups of Raspberry Lemonade Fizz, enough for 10 servings, 1 cup each.
- Storage: Store extra Raspberry Lemonade Fizz in the refrigerator for up to 4 days.
- Make ahead: The raspberry syrup can be made up to 3 days in advance. Assemble the Raspberry Lemonade Fizz just before serving (so the Ginger Ale doesn’t lose it’s fizz).
- Freezer: Pack the raspberry syrup in a freezer-safe container (I like to use Mason jars; leave 1/2-inch headspace for expansion). Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Nutrition
Serving: 1cupCalories: 137kcalCarbohydrates: 34gProtein: 1gFat: 1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.04gSodium: 16mgPotassium: 117mgFiber: 4gSugar: 28gVitamin A: 22IUVitamin C: 20mgCalcium: 24mgIron: 1mg
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Meggan Hill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
