Sparkling Raspberry Lemonade Cocktail Recipe

When I want a drink that’s both refreshing and easy to make, I usually reach for my recipe for sparkling raspberry lemonade cocktail.

This drink combines tart lemonade, sweet raspberries, and sparkling water, making it a simple but flavorful choice for any get-together or a quiet evening at home.

It’s a great way to use up fresh or frozen raspberries, and you only need a handful of ingredients.

The gentle fizz from the sparkling water gives this cocktail a light, lively touch.

Sparkling Raspberry Lemonade Cocktail Recipe

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This sparkling raspberry lemonade cocktail recipe is honestly so simple and perfect for warm weather. Here’s the basic equipment, ingredients, and steps for making a refreshing, bubbly drink.

John

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Serving Size 1

Equipment

• Cocktail shaker (if available)
• Strainer
• Muddler or wooden spoon
• Measuring jigger or small measuring cup
• Tall glass (12-16 oz)
• Stirring spoon
• Citrus juicer or reamer
• Small bowl
• Ice cubes
• Fine mesh strainer (optional, for removing seeds)

Ingredients

• 1/2 cup fresh raspberries
• 2 oz fresh lemon juice about 1 large lemon
• 2 oz simple syrup store-bought or homemade
• 2 oz vodka
• 4 oz sparkling water or club soda
• Ice cubes
• Lemon slices for garnish, optional
• Extra raspberries for garnish, optional
• Mint leaves optional, for garnish

Instructions

• Add the raspberries and simple syrup to the shaker or glass.
• Muddle the raspberries well until they break apart and release juice.
• Pour in fresh lemon juice and vodka.
• Add a scoop of ice cubes.
• Shake or stir well for 10-15 seconds to chill and mix.
• Strain the mixture into a tall glass filled with ice.
• Top off with sparkling water or club soda.
• Gently stir to mix.
• Garnish with lemon slices, raspberries, and mint if desired.
• Serve immediately and enjoy while cold.

Notes

Sometimes I swap vodka for gin if I’m after a more herbal vibe.

Adjust the simple syrup if you like it less sweet—sometimes I go tarter, just depends on my mood.

Using sparkling lemon water gives even more lemon flavor, but plain club soda keeps it balanced and not too much.

Frozen raspberries work fine if fresh aren’t around, but let them thaw a bit first.

I keep garnishes simple—a lemon slice or a few berries on top adds color without fuss.

This drink can be made without alcohol for a family-friendly mocktail. Just leave out the vodka, bump up the sparkling water or soda, and you’ve got a fruity lemonade instead.

If I’m serving a group, I’ll multiply the recipe and mix it all in a big pitcher. Makes things easy.

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Tasting Notes

When I take my first sip, I notice the bright, crisp flavor of fresh lemon. It isn’t too sour, but gives a clean start that wakes up my palate.

Next, I taste the hint of ripe raspberries. They add a light sweetness and gentle fruitiness that blend smoothly with the lemonade.

The bubbles from the sparkling water bring a lively texture. The drink feels refreshing and playful, with each sip finishing with a soft fizzy tingle.

I also notice the aroma as I bring the glass closer. A mix of citrus and berries—it smells inviting and fresh.

The cocktail isn’t too sweet or too tart. I find the balance lets each ingredient shine without overwhelming the others.

Substitute

If I don’t have all the original ingredients for a sparkling raspberry lemonade cocktail, I try a few easy swaps. No need to panic—there’s almost always a workaround.

Possible ingredient substitutes:

• Fresh Raspberries: Sometimes I just grab frozen raspberries. Strawberries work too, honestly.
• Lemon Juice: Bottled lemon juice is fine in a pinch. Lime juice isn’t bad either if that’s what’s around.
• Sparkling Water: I swap in club soda, tonic, or even lemon-lime soda if that’s what I’ve got.
• Simple Syrup: Out of syrup? I just stir sugar into water or reach for honey.
• Vodka: Gin, white rum, or tequila all bring their own twist. Sometimes I just go with whatever’s left in the cabinet.

Non-alcoholic option:

If I’m skipping the booze, I just leave it out. I top it off with more sparkling water or soda instead.

Instruction adjustments:

• For berries: I muddle frozen berries the same as fresh—maybe with a bit more patience.
• With citrus: If it’s way too tart, I just toss in a bit more sweetener. Taste as you go, right?
• For soda: I pour it in slowly so it doesn’t go flat on me.

Equipment substitutes:

• Muddler: No muddler? I just use the back of a spoon. Works fine.
• Cocktail shaker: If I can’t find the shaker, a mason jar with a tight lid gets the job done.