Sparkling Ginger Raspberry Lemonade

Summertime in Maine is beautiful, but always feels so fleeting. Maybe that’s why so many of us spend as much time as we can outside, whether on the beach, in our backyards, or sitting on our decks. Wherever I happen to be, you’d probably find me with a refreshing drink in my hand. This summer I’ve been inspired to come up with some non-alcoholic drinks that make use of all the great, fresh natural ingredients that show up this time of year. I personally love mojitos, so the inspiration for this raspberry lemonade started with the idea of muddled mint and simple syrup. Add some fresh raspberries and lemon and you get this delicious raspberry lemonade. My kids and I both loved it!

Sparkling Ginger Raspberry Lemonade

• 2 TBL Lemon Ginger Simple Syrup (recipe below)
• 5-6 leaves of fresh spearmint
• 1/4 cup fresh raspberries
• Juice of 1 lemon
• 12 oz Lemon Lime seltzer water

In a measuring cup, add the syrup, spearmint and raspberries, and muddle until the berries and mint are broken down and somewhat blended. You mixture will have raspberry seeds and pieces of mint, but like a mojito that’s a part of the charm of the drink!

Add the lemon juice and stir until well mixed

Divide the mixture between two tall glasses. Add a little seltzer water to each, and stir to mix

Add ice, and top off with the remaining seltzer water

You can easily adjust this drink to personal taste! My daughter likes her raspberry lemonade a little sweeter, so I add a little more simple syrup. I’ve also made it with more lemon juice, which makes it very tart and refreshing

Lemon Ginger Simple Syrup

• 6″ – 7″ piece of fresh ginger, peeled and cut into thin rounds
• zest of 1 lemon
• 1 cup sugar
• 1 cup water

Add your water and sugar to a pan and heat to boiling over medium heat, stirring frequently

Reduce heat to a simmer, stirring in the ginger and lemon zest. Let simmer for 5 minutes, stirring occasionally

Take off the heat and let steep for 30 minutes

Strain the syrup into an air tight container. I use a small mason jar

Your syrup will keep for up to a week in the refrigerator