Place fresh raspberries in a sturdy bowl and use the back of a spoon or muddler to crush them gently, releasing bright juice and a splash of seeds. You’ll hear a squishy sound as the berries burst and see their juices turn vivid red.
Roll the lemons firmly on the counter to loosen the juice inside, then cut each in half and squeeze through a citrus juicer or by hand, catching the juice in a bowl or directly into your pitcher. Strain out any seeds to keep the lemonade smooth.
Pour the crushed raspberries and strained lemon juice into a large pitcher. Add the sugar and stir well until it dissolves completely, creating a fragrant, tangy syrup base.
Pour in the cold water or sparkling water, stirring gently to combine everything evenly. You’ll notice the mixture turning a vibrant pink and smelling citrusy and sweet.
Tear a few fresh mint leaves and add them to the pitcher for a fresh, aromatic note. Give everything a quick stir to infuse the mint flavor.
Fill glasses with plenty of ice cubes, then pour the raspberry lemonade over the ice. The drink should look bright, bubbly if using sparkling water, and invitingly colorful.
Garnish each glass with a sprig of mint or a few whole raspberries for a beautiful, edible touch. Serve immediately and enjoy the refreshing burst of fruity citrus flavor.
