Raspberry and honey lemonade recipe

6-8 people

Homemade lemonade is the perfect thirst-quencher on warm, summer days. Our recipe here is a fresh and fruity drink that balances the sharp tang of lemon with sweet, sunny raspberries.

Using local honey adds a natural pop of sweetness. It reduces the need to turn to refined table sugar, which is stripped of any nutritional value. It has no fibre, vitamins or minerals, just empty calories that play a role in weight gain and heart disease.

Honey – specifically raw honey – is thought to have antioxidant propertie. This means it can help to mop up any damaging free radicals that are generated in our cells during metabolism. Antioxidant levels vary from honey to honey (depending on the bees’ floral source and location), but typically the darker the honey means a higher value of antioxidants.

Buying local honey is also thought to help hay fever sufferers thanks to its local pollen content. Pollen may be one of the most beneficial parts of honey so, if it’s pollen you’re after, avoid filtered honey varieties which strain it away. And don’t be put off by cloudy honey as this is natural crystalisation and shows that it hasn’t been processed and is more likely to have retained its antibacterial properties. Creamed or ‘set’ honey is simply honey that has been whipped up to break down the sugar crystals so the honey sets (a bit like whipped cream).

Serve our homemade lemonade recipe with plenty of ice and a slice of lemon for the perfect summertime refreshment.

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  • 150g fresh raspberries
  • 250ml water
  • 3 lemons, juiced
  • Local honey, to taste
  • Cold still or sparkling water
  • Ice
  • 1 lemon cut into thin slices


  1. Put the raspberries in a blender with 250ml water and blitz. Strain the mixture through a sieve or a muslin cloth into a large jug.
  2. Add the lemon juice, more water (to dilute) and some honey to the jug, until you have your desired taste. Serve with plenty of ice and a slice of lemon in each glass.