An easy recipe for Raspberry Lemonade Fizz. Make this non-alcoholic beverage the “signature drink” at your next party! It only takes 3 ingredients and everything can be made ahead. And you can spike it if you want to!

Whether you’re talking about Easter Brunch or Christmas morning, one way to add an extra-special touch is to offer a signature drink.

And it doesn’t have to be a cocktail! A great scenario is a colorful, kid-friendly, non-alcoholic beverage… with some booze on the side. Just in case.

Most importantly, this easy Raspberry Lemonade Fizz can be prepared in advance so you can be ahead of the game!

Raspberry lemonade fizz in clear glasses.

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How to Make Raspberry Lemonade Fizz

  • Cook down frozen raspberries into a thick, syrupy juice. Time: 10-15 minutes.
  • Press syrup through a fine-mesh sieve to remove seeds.

Raspberry lemonade fizz in a clear glass.

  • Chill the raspberry syrup for at least 2 hours.
  • Combine raspberry juice with lemonade concentrate in a large pitcher and top with ginger ale.

Raspberry lemonade fizz.

Pour over ice and serve! Or better yet, 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!

Raspberry lemonade fizz in multiple glasses on a white tray.

And there you have it: A signature drink for your next holiday party, tailored for a crowd, fun to drink, without last-minute work.

Raspberry lemonade fizz in three clear glasses on a white plate.

Raspberry Lemonade Fizz

An easy recipe for Raspberry Lemonade Fizz. Make this non-alcoholic beverage the "signature drink" at your next party! It only takes 3 ingredients and everything can be made ahead. And you can spike it if you want to!
5 from 12 votes
Prep Time 30 mins
Cook Time 2 hrs 30 mins
Total Time 3 hrs
Servings 12 servings
Course Drinks
Cuisine American
Calories 30

Ingredients 

  • 24 ounces frozen raspberries thawed and undrained
  • 1 (6 ounce) can frozen lemonade concentrate thawed
  • 1 (2 Liter) bottle ginger ale
  • 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

This recipe can be doubled or tripled for a crowd!

Nutrition

Calories: 30kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 86mgFiber: 4gSugar: 3gVitamin A: 19IUVitamin C: 15mgCalcium: 14mgIron: 1mg
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Meggan Hill

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