Raspberry Limeade (or Lemonade)


When Alex comes home from work and finds a fresh pitcher of raspberry limeade in the fridge, the smile on his face makes me feel great. Of course, Zander loves it, too, and unlike most store-bought drinks, I can feel good about serving it to him, so everyone is happy!

This drink also takes me back to my childhood when my Aunt Julie served virgin Lime Rickeys to the kids one hot summer day, and I felt so grown up and special. 🙂

Homemade ‘ades are refreshing, healthy, and really easy to make! We’ve been enjoying them a lot lately; sometimes with limes, sometimes with lemons–they’re delicious both ways. And the best part is that when you’ve emptied your drink, you get to eat the yummy berries at the bottom of the glass!

Here’s the recipe:

*makes approximately 4 1/2 cups (I use a 1.1 liter glass pitcher)


juice of 3-5 limes (or use lemons for raspberry lemonade!), depending on your taste buds and the size/juiciness of the fruit
1/4 cup agave nectar
3-4 cups water (still or sparkling), as needed to fill container (I use a 1.1 liter glass pitcher)
a handful of ripe organic raspberries (for this batch, I used 16 berries)


I usually start by juicing (with a handheld juicer) 3 limes, then add the agave nectar and water, mix, and do a taste test. If it feels as though it needs more zing, I juice another lime and pour it in. For this batch, I used 4 limes. I like to include the pulp, but if you don’t like pulp, just discard it. That’s the beauty of making your own drinks–you get complete control over the ingredients!

Next you simply squeeze a handful of raspberries to release some of their juice into the pitcher, then drop in the squished berries and put the pitcher in the fridge for an hour or two. I used to put the berries in without squeezing them, but one day I realized that doing so really gives an added boost of raspberry flavor. Plus, it’s fun to do, and then you get to lick your fingers. 😉

We typically use still filtered water for our limeades and lemonades, simply because it’s free, but if you would prefer a carbonated drink, use sparkling water instead–it’s delicious!

Add ice cubes, or not–it’s up to you. You could also add all sorts of other things–thin slices of lime or lemon for garnish and added flavor, fresh mint leaves, a splash of fresh-squeezed orange juice, other fresh berries, etc. Just remember to adjust the amount of water you pour in to allow room for these additional ingredients–or even better, use a bigger pitcher!



About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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3 Responses to Raspberry Limeade (or Lemonade)

  1. Mike & Gloria McCoy says:

    This makes me so thirsty!

    Sent from Mike & Gloria’s iPad.

  2. Raspberry and lime – such a great combo.

  3. Pingback: Blog Love: Mama By Fire, Vegan Mama, and Three Boys And A Mom - This Is Mommyhood

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