I always order orange juice or a mocktail whenever I am out for a non-alcoholic beverage, especially when I am having dinner. Flat lemonade is a favorite of mine at ASK Italian or other restaurants that serve it. I’m not the worlds biggest fan of crazy fizzy drinks like regular lemonade etc, so flat lemonade is the bees knees.
ASK Italian’s raspberry lemonade is perfect. It’s perfectly sweet and sour and so refreshing. I’ve had their raspberry lemonade many times, and in every other restaurant I’ve tried it in, so I thought it was high-time to experiment and make my very own.
I tried several other recipes, but this one was my favorite. It’s quite easy to make in my opinion, and is easily adaptable to your own tastes. My boyfriend and I like it stronger so we stick with the 1/3-2/3 mixture, while my family prefers it a little weaker so we use the 1/4-3/4 mix.
I wanted to pamper myself when I moved into my new home a few months back. This included the prettiest things. LSA Glass Jug (which they often use at ASK Italian as well – my bad) and its just so pretty. They’re not the cheapest of companies in a way, but the designs are always gorgeous and I couldn’t resist this pretty jug. I promise you this post isn’t sponsored in any way, just its all inspired by this one restaurant chain! But anyway…
I decided to go for a recipe where you simply put all the ingredients into a saucepan, boil to dissolve sugar, then incorporate the ingredients better, then blitz it all up, and finally sieve. You can leave out the raspberry seeds by sieving, but this will make it a smooth mixture. I prefer to then mix mine with still and chilled water, but as I said I prefer it still… my boyfriend on the other hand mixes it with sparkling water. We tried adding lemonade, but it covers the wonderful taste you have created so I’d personally recommend not to.
It looks delicious even from my photos. You can see how raspberry-y it is. It’s one of the most refreshing drinks you can make at home, and I adore it far too much. It still contains sugar. But that’s not the end. I believe the sugar is still important in the recipe. It is part of the thick syrup-like consistency that makes the concentrate so delicious.
- Zest of 4 Lemons
- Juice of 4 Lemons
- 200 g Raspberries
- 125 g Caster Sugar
- 350 ml Water
- Lemon Slices
- Still Water/Sparkling Water
- Zest your lemons, then juice them in to a saucepan.
- Add in the raspberries, sugar, as well as water.
- Heat the pan for approximately 10 minutes. It should be just under boiling.
- Once the mixture has been heated, blend it with a hand blender or an actual blender.
- Once the mixture is blitzed through a sieve, discard the lumpy mush.
- Let the mixture cool completely.
Serve Raspberry Lemonade
- Pour the concentrate into a glass/jug and add more water. The ratio should be 1/3 concentrate to 1/3 water. You can also add more water if you prefer it weaker than concentrate.
- You can use sparkling water or still water. However, you don’t have to use lemonade because the flavour is already in your concentrate.
- Add fresh raspberries, lemon slices and ice to each glass or jug.
- This recipe is made first as a concentrate, so you can adjust to your preferred strength.
- You can make it sweeter by adding more sugar to the original mixture.
- You can make less, but it will still yield approximately 500ml of Concentrate.
- I used fresh raspberries, however, I think frozen raspberries would also work well.
- The mixture should be kept in the refrigerator for at least 4-5 days. If covered, it will keep well. The best time to serve the mixture is the day it is made.
- Allow the mixture to settle for a while before stirring.