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Refreshing Blue Raspberry Lemonade Recipe with Coconut Ice Cubes

blue raspberry lemonade - featured image

A bright, tangy blue raspberry lemonade enhanced with subtle tropical flavor from coconut ice cubes. Perfect for quick, refreshing summer drinks.

Ingredients

Scale
  • 4 large fresh lemons, juiced (about 1 cup / 240 ml fresh lemon juice)
  • 1/2 cup (120 ml) blue raspberry syrup or concentrate
  • 1/2 cup (100 g) granulated sugar (or honey/agave syrup as a substitute)
  • 4 cups (960 ml) cold water
  • 1 cup (240 ml) coconut water (for ice cubes)
  • Optional: a handful of fresh mint leaves for garnish

Instructions

  1. Pour 1 cup (240 ml) of coconut water into an ice cube tray and freeze for at least 4 hours until fully frozen.
  2. Roll lemons on the counter to loosen juice, then squeeze to yield about 1 cup (240 ml) fresh lemon juice, removing any seeds.
  3. In a small saucepan, combine 1/2 cup (100 g) sugar and 1/2 cup (120 ml) water. Heat gently, stirring until sugar dissolves. Let cool completely.
  4. In a large pitcher, combine fresh lemon juice, blue raspberry syrup, and cooled simple syrup. Stir well to blend flavors.
  5. Add 4 cups (960 ml) cold water to the pitcher. Stir and taste, adjusting sweetness if needed by adding more syrup or lemon juice.
  6. Fill glasses with frozen coconut ice cubes, then pour lemonade over the cubes.
  7. Garnish with fresh mint leaves if desired and serve chilled.

Notes

Use fresh lemon juice for best flavor. Coconut ice cubes keep the drink cold without diluting it. Stir lemonade before serving if it has been sitting to redistribute syrup. Simple syrup can be made in advance and stored in the fridge for up to a week. For a low-sugar version, substitute sugar with stevia or erythritol and use unsweetened blue raspberry extract.

Nutrition

Keywords: blue raspberry lemonade, coconut ice cubes, summer drink, refreshing beverage, easy lemonade recipe, tropical twist, homemade lemonade