Raspberry Lemonade Fizz

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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.

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

Raspberry Lemonade Fizz

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!).
Author: Meggan Hill
5 from 18 votes
Prep Time 30 mins
Cook Time 2 hrs 30 mins
Total Time 3 hrs
Servings 10 servings (1 cup each)
Course Drinks
Cuisine American
Calories 137


  • 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)


  • 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.


  1. Raspberries: Do not substitute fresh raspberries. Frozen strawberries or blueberries may be substituted for the raspberries (the color will change).
  2. Ginger ale: Lemon-lime soda (such as Sprite or 7up) may be substituted for the ginger ale.
  3. Yield: This recipe will make at least 10 cups of Raspberry Lemonade Fizz, enough for 10 servings, 1 cup each.
  4. Storage: Store extra Raspberry Lemonade Fizz in the refrigerator for up to 4 days.
  5. 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).
  6. 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.


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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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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    1. Hi Suzanne, I don’t see why not. I imagine the color wouldn’t be exactly purple, but you could adjust it with food coloring. Hope the party is a hit!

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