Gather Your Ingredients

Another reason to love this creamy French hot chocolate? It starts with a simple ingredients list! Let’s take a look:

How To Make French Hot Chocolate, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Chop Chocolate. To start, finely chop the chocolate into very small pieces. The smaller you chop the chocolate, the easier it will melt!
2. Combine Cream Mixture. In a small saucepan, combine heavy cream, whole milk, and powdered sugar. Heat over medium-high heat until it’s steaming, but not yet simmering or boiling.
3. Melt Chocolate. When the cream mixture is steaming, stir in the chopped chocolate and stir over medium heat or medium-low heat to melt. A whisk is a great option here!
4. Adjust The Texture, If Needed. If your chocolate isn’t melting perfectly smoothly, an immersion blender or even a milk frother can help. It usually only takes 1-2 pulses to immediately make the mixture smoother!
5. Finish With Vanilla. Stir in the vanilla extract.
6. Serve & Store. Enjoy small cups of hot chocolate topped with dollops of whipped cream and grated chocolate, as desired. Cool leftover French hot chocolate and store in a mason jar or an airtight container in the fridge 3-4 days. Reheat on the stove over medium-low heat, or in the microwave in 15-20 second intervals until heated through.

FAQ + Tricks For The Best French Hot Chocolate

Use The Best Chocolate That Fits Your Budget! Most good quality chocolate bars are made without too many additives or extras that can prevent it from melting well. We’ve had good luck with Guittard, Ghirardelli, and Lindt brands! (Stay away from candy bars or cheap chocolate chips, for best results!)

Chocolate Not Melting Smoothly? Try This! Pulse the hot chocolate quickly with an immersion blender. It works like a charm to nail that signature velvety texture we’re going for!

Extras To Try. It’s not *strictly* necessary, but I do love to add a tiny pinch of salt along with the vanilla. It enhances the flavor beautifully! Or, you can add a splash of amaretto or almond extract, a tiny pinch of cinnamon, or a little pinch of espresso powder.

Serve Small Portions! This velvety French hot chocolate recipe is rich and thick, so you’ll want to serve small portions, rather than large mugs. I recommend small cappuccino cups or small tea cups for best results! (We use the small teacups from this tea set.)

More Recipes For Hot Chocolate Lovers

Classic Hot Chocolate (American-Style)

20+ Ideas For a Hot Chocolate Bar

Gluten-Free Hot Chocolate Cookies

Vegan Peppermint. Hot Chocolate

Print

French Hot Chocolate

This decadent French hot chocolate is what other hot chocolate recipes aspire to be. It's rich and creamy, with a deep chocolate flavor you'll LOVE!

Course Drink

Cuisine French

Diet Gluten Free

Keyword hot chocolate, hot drink, winter

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Author Emily Dixon, Sweets & Thank You

Ingredients

For The French Hot Chocolate

• 6 ounces Good-Quality Dark Chocolate or Bittersweet Chocolate, chopped (60-70% chocolate!)
• ½ cup Heavy Cream
• 1 ½ cups Whole Milk
• 2 Tablespoons Powdered Sugar (15 grams)
• 1 teaspoon Vanilla Extract

For Serving

• Whipped Cream
• Chocolate Shavings or Chopped Chocolate (optional)

Instructions

• Chop Chocolate. To start, finely chop the chocolate into very small pieces. The smaller you chop the chocolate, the easier it will melt!
• Combine Cream Mixture. In a small saucepan, combine heavy cream, whole milk, and powdered sugar. Heat over medium-high heat until it's steaming, but not yet simmering or boiling.
• Melt Chocolate. When the cream mixture is steaming, stir in the chopped chocolate and stir over medium heat or medium-low heat to melt. A whisk is a great option here!
• Adjust The Texture, If Needed. If your chocolate isn't melting perfectly smoothly, an immersion blender or even a milk frother can help. It usually only takes 1-2 pulses to immediately make the mixture smoother!
• Finish With Vanilla. Stir in the vanilla extract.
• Serve & Store. Enjoy hot with dollops of whipped cream and grated chocolate, as desired. Cool leftover French hot chocolate and store in a jar or an airtight container in the fridge 3-4 days. Reheat on the stove over medium-low heat, or in the microwave in 15-20 second intervals until heated through.

Video

Notes

• Serve Small Portions! This velvety French hot chocolate recipe is rich and thick, so you’ll want to serve small portions, rather than large mugs. I recommend small cappuccino cups or small tea cups for best results!
• Use The Best Chocolate That Fits Your Budget! Most good quality chocolate bars are made without too many additives or extras that can prevent it from melting well. We’ve had good luck with Guittard, Ghirardelli, and Lindt brands! (Stay away from candy bars or cheap chocolate chips, for best results!)
• Extras To Try. It’s not *strictly* necessary, but I do love to add a tiny pinch of salt along with the vanilla. It enhances the flavor beautifully! Or, you can add a splash of amaretto or almond extract, a tiny pinch of cinnamon, or a little pinch of espresso powder.

How To Make This Pineapple Mocktail, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Combine cream of coconut, fresh lime juice, pineapple juice, and coconut water in a cocktail shaker or liquid measuring cup. Shake or stir to combine evenly.
2. Pour Over Ice. Fill a glass with ice cubes and pour the pineapple mixture into the glass.
3. Top Off The Drink with sparkling water.
4. Garnish with a pineapple slice, lime, pineapple leaves, or edible flowers.

Make It Pretty!

Garnish Ideas To Try

Add a little extra flair and fun by dressing this coconut pineapple mocktail up with some garnish! Even just 1-2 of these will really make your drink shine!

• Fresh Pineapple Slices – a little pineapple wedge looks adorable!
• Lime Slices or Lime Wedges
• Pineapple Leaves (wash first!)
• Fresh Mint Leaves
• A Coconut Rim (Dip rim of glass in corn syrup, then roll in finely shredded coconut.
• Edible Flowers – chamomile, orchids, marigolds, etc.
• Fun Ice Cubes – Freeze mint leaves, pineapple, or lime in ice cubes!

FAQ + Tricks For The Best Coconut Pineapple Refresher

Can I Use Coconut Cream Instead of Cream of Coconut? Yes, but you’ll probably also want to add a little bit of sweetener, since coconut cream isn’t sweetened. A little agave syrup or simple syrup works great! Also keep in mind that the coconut flavor will be more muted with coconut cream than with cream of coconut.

Go Frozen! For a frosty twist, you can blend this drink with 1/2 cup frozen pineapple chunks and 1 cup ice. (Omit the sparkling water)

Serving This Pineapple Mocktail For a Party? See the notes in the recipe card for a batch big enough for a large punch bowl!   

More Summer Mocktails To Try

Homemade Cherry Limeade (With Fresh Cherries!)

Blue Hawaiian Mocktail

Easy Guava Mocktail (With a Kick!)

Virgin Mint Julep Mocktail

Recipe Card

Print

Coconut Pineapple Refresher Mocktail

Made with fresh pineapple, creamy coconut & a kiss of lime, this easy pineapple refresher mocktail recipe is a perfect drink to cool off with! 

Course Drink

Cuisine American

Diet Gluten Free

Keyword coconut pineapple mocktail, pineapple mocktail, pineapple refresher mocktail

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 Drink

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Drink:

• ½ ounce cream of coconut* (1 Tablespoon)
• ¾ ounce fresh lime juice (1 1/2 Tablespoons)
• ⅓ cup pineapple juice
• ⅓ cup coconut water
• Sparkling water

Garnish (Optional):

• Fresh pineapple wedges
• Lime slices
• Fresh mint leaves
• Edible flowers
• Pineapple leaves

Instructions

• Combine cream of coconut, fresh lime juice, pineapple juice, and coconut water in a cocktail shaker or liquid measuring cup. Shake or stir to combine evenly.
• Pour Over Ice. Fill a glass with ice and pour the pineapple mixture into the glass.
• Top Off The Drink with sparkling water.
• Garnish with slices of pineapple, lime, pineapple leaves, or edible flowers.

Notes

• Cream of Coconut is a non-alcoholic sweetened cocktail mixer that’s often added to drinks like a piña colada or Blue Hawaiian. It’s not the same thing as coconut cream.
• Coconut Cream Option. If you prefer to use unsweetened coconut cream, I recommend adding a little drizzle of agave syrup or simple syrup, along with a drop or two of coconut extract.
• Try It With Mint! Add some fresh mint leaves to the drink for garnish, or muddle them with the cream of coconut and lime juice.
• Go Frozen! For a frosty twist, you can blend this drink with 1/2 cup frozen pineapple chunks and 1 cup ice. (Omit the sparkling water)

Other Sizes:

• For a Pitcher (6-8 Servings): 4 oz (1/2 cup) cream of coconut, 6 oz (3/4 cup) fresh lime juice, 2 2/3 cup pineapple juice, 2 2/3 cup coconut water, 1-2 cups sparkling water
• For a Punch Bowl (about 12 Servings): 6 oz (3/4 cup) cream of coconut, 9 oz (1 cup + 2 Tablespoons) fresh lime juice, 4 cups pineapple juice, 4 cups coconut water, 2-3 cups sparkling water 

Simple Ingredients To Get Started

• Blueberries. You can make this blueberry lemonade recipe with fresh blueberries OR frozen blueberries, so it’s easy to make year-round. Do keep in mind that if you’re using frozen blueberries, they’ll take a bit longer to soften in the simple syrup.
• Sugar. Regular granulated sugar or organic cane sugar is my go-to for the blueberry simple syrup. It dissolves well and gives this lemonade a classic flavor. See the FAQ for alternatives, if you need them!
• Water. You’ll need a little water for the blueberry syrup, then some COLD water for the lemonade.
• Fresh Lemon Juice. Using fresh lemon juice is a MUST for making your own lemonade! Bottled lemon juice will be overly acidic and bitter, and will really throw off the flavor. It’s worth it to use fresh!
• Maybe Some Fresh Mint or Fresh Basil. Not *strictly* necessary, but I love adding a little fresh mint or fresh basil to the mix. It won’t taste herby by any means, but the notes from the mint or basil will really bring out the flavor of the blueberry. (We do this in our Strawberry Basil Lemonade and Raspberry Lemonade recipes and it works great!)
• Plenty of Ice Cubes. If it’s not ice cold blueberry lemonade, I don’t want it!

How To Make Blueberry Lemonade, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. First Make The Blueberry Syrup. Combine blueberries, sugar, and 1 cup of water in a medium saucepan. Add fresh mint or fresh basil, if using. Bring the mixture up to a simmer over medium heat and cook 8-10 minutes, or until the blueberries have softened.
2. Strain Out The Seeds. Pour the syrup through a fine mesh strainer to strain out the seeds and press down with a spatula or wooden spoon to extract as much pulp as you can through the strainer. (Discard any remaining pulp).
3. Cool Or Chill. Cool the blueberry syrup to room temperature (or chill up to 2 days, until you’re ready to make the lemonade).
4. Combine Syrup & Lemon Juice. In a large pitcher, combined the cooled & strained blueberry syrup and the fresh lemon juice. Stir to combine. This is your own homemade lemonade concentrate! (Refrigerate the lemonade concentrate mixture at this point if you’re making it in advance. Finish the rest of the steps right before serving.)
5. Stir In The Water & Ice Right Before Serving. Pour 3 cups of water or sparkling water into the pitcher and gently stir to combine. (Taste and add more sugar/sweetener as needed, depending on the tartness of your berries and lemons.) Then, add 3-4 cups of ice to the pitcher.
6. Serve & Store. Enjoy immediately. Leftover blueberry lemonade will last 3-4 days in the refrigerator or up to 1 month in the freezer.  

FAQ + Tricks For The Best Blueberry Lemonade

Can I Use Something Besides Sugar? The flavor will be slightly different, but yes, you can use a sugar substitute or alternative. There are a lot of simple syrup recipes out there you can experiment with. My favorite simple syrup substitute is agave syrup, which has a fairly neutral flavor. If you prefer to use an alternative sweetener, you can try this stevia simple syrup or this keto simple syrup that uses monkfruit. You’ll need about 1 cup or so of simple syrup to pair with the blueberries.

How Long Does Homemade Blueberry Lemonade Last? Since we’re working with fresh ingredients and aren’t adding any preservatives, this blueberry lemonade will only keep for about 3-4 days. I recommend drinking your homemade lemonade within 3-4 days. (Freeze it if you want it to last longer!)

Can You Freeze Blueberry Lemonade? You can! Because of the higher sugar content in fruit juice, it won’t freeze as completely solid as regular ice cubes, but you CAN freeze blueberry lemonade. Pour it into freezer safe jars (leaving at least 1-inch of room at the top to allow for expansion in the freezer), or pour it into ice cube trays and freeze until firm. Transfer to a freezer-safe bag or airtight container and store up to 1 month.

Go Sparkling! For a bubbly twist, try swapping out the cold water in the lemonade from club soda or sparkling water! It adds just enough fizz to be fun.

More Homemade Lemonade Recipes To Try

Easy Raspberry Lemonade

Classic Homemade Lemonade

Easy Peach Lemonade

Recipe Card

Blueberry Lemonade

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 30 minutes
• Yield: 8 cups 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Bright, beautiful, and majorly refreshing, this 5-ingredient blueberry lemonade is the perfect way to cool off on a hot summer day! 

---

Ingredients

For The Blueberry Simple Syrup:

• 2 cups fresh blueberries*
• 1 cup granulated sugar*
• 1 cup water
• Optional: 1/4 cup fresh mint or fresh basil

For The Blueberry Lemonade:

• 1 batch blueberry simple syrup (above)
• 1 1/2 cups fresh lemon juice*
• 3 cups cold water or sparkling water
• 3–4 cups ice
• Optional garnish: lemon slices, fresh blueberries, fresh mint or fresh basil

Cook Mode Prevent your screen from going dark

---

Instructions

1. First Make The Blueberry Syrup. Combine blueberries, sugar, and 1 cup of water in a medium saucepan. Add fresh mint or fresh basil, if using. Bring the mixture up to a simmer over medium heat and cook 8-10 minutes, or until the blueberries have softened.
2. Strain Out The Seeds. Pour the syrup through a fine mesh strainer to strain out the seeds and press down with a spatula or wooden spoon to extract as much pulp as you can through the strainer. (Discard any remaining pulp).
3. Cool Or Chill. Cool the blueberry syrup to room temperature (or chill up to 2 days, until you’re ready to make the lemonade).
4. Combine Syrup & Lemon Juice. In a large pitcher, combined the cooled & strained blueberry syrup and the fresh lemon juice. Stir to combine. This is your own homemade lemonade concentrate! (Refrigerate the lemonade concentrate mixture at this point if you’re making it in advance. Finish the rest of the steps right before serving.)
5. Stir In The Water & Ice Right Before Serving. Pour 3 cups of water or sparkling water into the pitcher and gently stir to combine. (Taste and add more sugar/sweetener as needed, depending on the tartness of your berries and lemons.) Then, add 3-4 cups of ice to the pitcher.
6. Serve & Store. Enjoy immediately. Leftover blueberry lemonade will last 3-4 days in the refrigerator or up to 1 month in the freezer.  

Notes

• Blueberries. Frozen blueberries can absolutely be used in this recipe! It’ll just take a bit longer for them to soften in the simple syrup since they’re frozen.
• Sweetener. We genuinely love the flavor of using classic granulated sugar or cane sugar here. If you like, you can use agave syrup or a 1:1 sugar alternative, but your flavor will be different from ours.
• FRESH Lemon Juice! It’s crucial to use FRESH lemon juice here, not bottled juice. Bottled lemon juice will be overly acidic and bitter, and will really throw off the flavor of this lemonade. It’s worth it to use fresh!
• Try It In a Blender. Alternatively, you can place these ingredients in a blender or food processor and puree them before straining rather than simmering them on the stove. Then, strain the fresh raspberry puree and proceed as directed. This is a great option when you need something FAST, but the flavor won’t be as strong as when you make the syrup on the stove. (The cook time gives the syrup a better chance to infuse with flavor.) 

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Drink
• Method: Stovetop
• Cuisine: American

Recipe Card powered by

Gather Your Ingredients

• Cucumbers. I like English cucumber for this cucumber mocktail because they’re thin-skinned and mild in flavor. Persian cucumbers and other thin-skinned varieties of cucumber also work well! 
• Water. A cucumber agua fresca needs plenty of water. I like cold water for the base and then I sometimes finish with sparkling water for a little fizz.
• Fresh Lime Juice. A must for some brightness and tang! Lime and cucumber are a natural pairing since their flavors are so complementary.
• Agave Syrup or Sugar. Next, for a bit of sweetness, I like using agave nectar (aka agave syrup). If you don’t have any, granulated sugar or cane sugar works here.
• Fresh Mint. Another way to add some freshness! Fresh mint leaves have a cooling effect and elevate the citrus flavor of the lime. They’re a must for this recipe!
• Maybe Some Fresh Ginger. If you have some, I recommend adding a bit of fresh ginger. It adds that little something extra that keeps you coming back for one more sip.
• Ice. If it’s not an ice cold cucumber agua fresca, I don’t want it!

How To Make This Cucumber Cooler Mocktail, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Blend. In a blender, combine cucumber, water, lime juice, agave, mint leaves, and fresh ginger (if using). Puree until very smooth. 
2. Strain TWICE. Then, strain the mixture through a fine mesh strainer twice to remove any extra pulp. (I recommend stirring but not pressing the pulp in the strainer to avoid pushing extra pulp through.) Discard pulp and pour cucumber juice into a large pitcher. Taste and add more lime juice, or agave, as needed. 
3. Finish. When you’re ready to serve, add 2 cups sparkling water (or more cold water) to the pitcher along with about 2 cups of ice cubes. 
4. Serve & Store. Garnish with lime slices, a little bit of fresh mint, a few thin cucumber slices, or a cucumber ribbon & enjoy cold. Leftover cucumber agua fresca can be stored in the fridge 3-4 days. 

Variations & Twists To Try

• Add The Ginger! If you haven’t made this cucumber cooler mocktail with the optional ginger, try it! It adds a subtle spicy warmth that’s delicious with the cool flavors of mint and cucumber.
• Try a Splash of Pineapple. Or, add a splash of pineapple juice to the mix! This tropical flavor pairs perfectly, and adds a little extra sweetness.
• Swap Basil for The Mint. Basil might seem like a strange choice, but it’s DELICIOUS in drinks like Strawberry Basil Lemonade. It can be a fun alternative to mint here!
• Use Coconut Water. This will make the coconut mint mocktail sweeter,
• Get Fizzy! For more of a mocktail feel, you can finish with lemon-lime soda or ginger ale instead of sparkling water. It’ll get sweeter, but can be a fun, refreshing twist on a hot summer day!

FAQ + Tricks For The Best Cucumber Agua Fresca

Can I Use Another Kind of Sweetener? I’m using agave because it has a nice, neutral flavor that pairs well with mint and lime, but cane sugar/granulated sugar also works well! I do not recommend honey or maple syrup since they taste too strong for this cucumber mint mocktail recipe, but you can experiment with alternative sweeteners (like monkfruit or stevia), if desired.

Do I Need to Peel The Cucumber? That part is up to you! If you’re using a mild, thin-skinned variety of cucumbers, then you probably don’t need to. If your cucumber has thicker skin or stronger flavor, you probably want to peel it first. Just know that the dark green peel contributes to that bright green color, so cucumber agua fresca made from peeled cucumbers will have a lighter color.

More Gluten-Free Cookie Bars To Try

Classic Homemade Lemonade

Blue Hawaiian Mocktail

Homemade Cherry Limeade

Recipe Card

Cucumber Cooler (Cucumber Agua Fresca)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 25 minutes
• Yield: about 8 cups 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This refreshing summer drink has notes of citrus, cucumber, and mint, making it the perfect cooling drink for a hot day! 

---

Ingredients

For The Cucumber Agua Fresca:

• 2 English cucumbers, cut into chunks*
• 2 cups water
• 2/3 cup fresh lime juice
• 1/4 cup agave syrup or granulated sugar*
• 10 fresh mint leaves (about 1/3 cup mint)
• Optional: 1 teaspoon fresh ginger

Optional Garnish:

• Fresh mint leaves, cucumber ribbon, thin cucumber slices, lime slices

Cook Mode Prevent your screen from going dark

---

Instructions

1. Blend. In a blender, combine cucumber, water, lime juice, agave, mint leaves, and fresh ginger (if using). Puree until very smooth.
2. Strain TWICE. Then, strain the mixture through a fine mesh strainer twice to remove any extra pulp. (I recommend stirring but not pressing the pulp in the strainer to avoid pushing extra pulp through.) Discard pulp and pour cucumber juice into a large pitcher. Taste and add more lime juice, or agave, as needed.
3. Finish. When you’re ready to serve, add 2 cups sparkling water (or more cold water) to the pitcher along with about 2 cups of ice cubes.
4. Serve & Store. Garnish with lime slices, a little bit of fresh mint, a few thin cucumber slices, or a cucumber ribbon & enjoy cold. Leftover cucumber agua fresca can be stored in the fridge 3-4 days. 

Notes

• Cucumbers. I like English cucumbers because they’re thin-skinned and mild in flavor. If you’re using regular cucumbers, or want an even milder flavor, you can peel the cucumbers before chopping.
• Sweetener. I’m using agave because it has a nice, neutral flavor, but cane sugar/granulated sugar also works well! I do not recommend honey or maple syrup since they taste too strong for this recipe, but you can experiment with alternative sweeteners (like monkfruit or stevia), if desired.

• Prep Time: 25 minutes
• Category: Drink
• Method: Blender
• Cuisine: American

Recipe Card powered by

Gather Your Ingredients

My favorite thing about this raspberry lemonade recipe (other than the flavor!) is that it’s made with simple ingredients. Let’s take a look!

• Fresh Lemon Juice. You MUST use freshly squeezed lemon juice for homemade lemonade! Bottled lemon juice tends to run bitter and acidic tasting, so for the best tasting lemonade stick with fresh lemon juice.
• Raspberries. You can use frozen raspberries OR fresh raspberries to make raspberry lemonade from scratch. They’ll both work beautifully! If I’m using frozen berries, I like to thaw them for a bit in advance, if I can, since they’ll be easier to work with.
• Sugar. Next up is granulated sugar (white sugar or cane sugar). It dissolves easily and helps make the raspberry syrup for this fresh lemonade recipe.
• Water. Then comes some water. You’ll use some to make the raspberry syrup, then pour the rest into the pitcher to make the lemonade.
• Ice. This is important! I make my raspberry lemonade a bit on the stronger side so that I can add plenty of ice. As it melts, it won’t water down the lemonade!
• Pretty Garnishes. I love adding garnishes to lemonade to play up the natural flavors and elements in the drink! For raspberry lemonade I usually reach for extra raspberries, fresh mint leaves, and lemon slices, or lemon wedges. Feel free to add edible flowers, pretty ice cubes, or other fresh berries!

PRO TIPS FOR SQUEEZING LEMONS: It’s easier to squeeze lemons when they’re room temperature rather than chilled. Roll room temperature lemons on the counter firmly with the palm of your hand, slice them in half, then use your hands or one of these citrus squeezers to get all the juice out that you can! (This $8 gadget gets ALL kinds of use at our house for mocktails, beverages, and cooking. 100% worth it!)

How To Make Raspberry Lemonade From Scratch, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Start With The Raspberry Syrup

1. Combine The Ingredients. In a small saucepan, combine 1 cup sugar, 1 cup water, and 2 cups of raspberries. Stir and simmer on medium heat for 5-10 minutes, breaking up the raspberries and stirring to dissolve the sugar completely.
2. Strain Out The Seeds. Pour the syrup through a fine mesh strainer to strain out the seeds and press down with a spatula or wooden spoon to extract as much pulp as you can through the strainer. (Discard any seeds or remaining pulp).
3. Cool Or Chill. Cool the raspberry syrup to room temperature (or chill up to 2 days, until you’re ready to make the lemonade).
4. (Or, Make It In A Blender Instead!) Alternatively, you can place these ingredients in a blender and blend them before straining rather than simmering them on the stove.

Then, Make The Lemonade

1. Combine Syrup & Lemon Juice. In a large pitcher, combined the cooled & strained raspberry syrup and the fresh lemon juice. Stir to combine. (Refrigerate the lemonade at this point if you’re making it in advance. Finish the rest of the steps right before serving.)
2. Add Ice. Then, add 3-4 cups of ice to the pitcher.
3. Stir In The Water. Pour 3 cups of water or sparkling water into the pitcher and gently stir to combine.
4. Garnish with additional raspberries, fresh mint leaves, lemon slices, and more.
5. Serve & Store. Enjoy immediately. Leftover raspberry lemonade will last 3-4 days in the refrigerator or up to 1 month in the freezer.

FAQ + Tips And Tricks For The Best Homemade Raspberry Lemonade

Can I Use Something Besides Sugar For Lemonade? The flavor will be slightly different, but yes, you can use a sugar substitute or alternative. There are a lot of simple syrup recipes out there you can experiment with. My favorite simple syrup substitute is agave syrup, which has a fairly neutral flavor. If you prefer to use an alternative sweetener, you can try this stevia simple syrup or this keto simple syrup that uses monkfruit. You’ll need about 1 cup or so of simple syrup to pair with the raspberries.

How Long Does Homemade Lemonade Last? Since we’re working with fresh ingredients and aren’t adding any preservatives, homemade lemonade can go bad within 3-4 days. I recommend drinking your homemade lemonade within 3-4 days. (Freeze it if you want it to last longer!)

Can You Freeze Homemade Lemonade? You can! Because of the higher sugar content in fruit juice, it won’t freeze as completely solid as regular ice cubes, but you CAN freeze homemade lemonade. Pour it into freezer safe jars (leaving at least 1-inch of room at the top to allow for expansion in the freezer), or pour it into ice cube trays and freeze until firm. Transfer to a freezer-safe bag or airtight container and store up to 1 month.

Is Lemonade Gluten-Free? You bet it is! Part of the beauty of making lemonade at home is that the ingredients list is so simple, it’s easy to tell. It’s just lemon juice (gluten-free), raspberries (gluten-free), water (gluten-free), sugar (gluten-free), and then maybe a little fresh mint (also gluten-free)!

More Homemade Lemonade Recipes To Try

Strawberry Basil Lemonade

Classic Homemade Lemonade

Fresh Peach Lemonade

Blueberry Lemonade

Print

Easy Raspberry Lemonade

This easy 4-ingredient raspberry lemonade recipe is a perfect pink drink for any celebration! Don’t miss our favorite variations in the notes below. 

Course Drink

Cuisine American

Diet Gluten Free

Keyword easy raspberry lemonade, homemade raspberry lemonade, raspberry lemonade from scratch, raspberry lemonade recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8 cups lemonade

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Raspberry Syrup:

• 2 cups raspberries fresh or frozen
• 1 cup sugar (200 grams)
• 1 cup water
• ¼ cup loosely packed mint leaves optional

To Make The Raspberry Lemonade:

• 1 batch about 1 3/4 cup raspberry simple syrup (above)
• 3-4 cups Ice
• 1 ½ cups fresh lemon juice about 7–9 lemons
• 3 cups cold water or sparkling water*

Optional Garnishes:

• Slices lemons or lemon wedges
• Fresh raspberries or frozen raspberries
• Fresh mint leaves or basil leaves
• Other ideas: Pretty ice cubes edible flowers, or other kinds of fresh berries

Instructions

Start By Making The Raspberry Syrup:

• Combine The Ingredients. In a small saucepan, combine 1 cup sugar, 1 cup water, and 2 cups of raspberries. Stir and simmer on medium heat for 5-10 minutes, breaking up the raspberries and stirring to dissolve the sugar completely.
• Strain Out The Seeds. Pour the syrup through a fine mesh strainer to strain out the seeds and press down with a spatula or wooden spoon to extract as much pulp as you can through the strainer. (Discard any seeds or remaining pulp).
• Cool Or Chill. Cool the raspberry syrup to room temperature (or chill up to 2 days, until you’re ready to make the lemonade).
• (Or, Make It In A Blender Instead!) Alternatively, you can place these ingredients in a blender or food processor and puree them before straining rather than simmering them on the stove. Then, strain the fresh raspberry puree and proceed as directed. 

Then, Make The Lemonade:

• Combine Syrup & Lemon Juice. In a large pitcher, combined the cooled & strained raspberry syrup and the fresh lemon juice. Stir to combine. This is your own homemade lemonade concentrate! (Refrigerate the lemonade concentrate mixture at this point if you’re making it in advance. Finish the rest of the steps right before serving.)
• Add Ice. Then, add 3-4 cups of ice to the pitcher.
• Stir In The Water. Pour 3 cups of water or sparkling water into the pitcher and gently stir to combine. (Taste and add more sugar/sweetener as needed, depending on the tartness of your berries and lemons.)
• Garnish with additional raspberries, fresh mint leaves, lemon slices, and more.
• Serve & Store. Enjoy immediately. Leftover raspberry lemonade will last 3-4 days in the refrigerator or up to 1 month in the freezer.  

Video

Notes

Variations To Try:

• GET HERBY! Try adding fresh mint or fresh basil (yes, really!) to your raspberry syrup. We use this trick in our Strawberry Lemonade recipe, and it’s delicious!
• MAKE PRETTY ICE CUBES. Freeze whole raspberries, mint leaves, or mixed berries in your ice cubes for a pretty look.
• GO LIME INSTEAD. Or, swap the lemon juice for lime juice and turn this into raspberry limeade.
• MAKE IT FRECKLED. Make “freckled” raspberry lemonade by leaving in 1/3-1/2 of the raspberry pulp. It’s got a more rustic, homemade appearance and tastes delicious. (You can also just muddle in a handful or two of fresh raspberries after straining the syrup.)
• ADD PEACH. In the summer when peaches are at their peak, try dicing a peeled, pitted peach and adding it along with the raspberries for a raspberry-peach lemonade. SO GOOD.
• TRY GINGER! Or, add another layer of flavor nuance by adding fresh ginger to the simple syrup. It adds a little warmth and depth that’s lovely with the cool, refreshing flavors in this drink! 

Recipe originally published January 2023. Updated with new photos & tips and republished March 2025.

Simple Ingredients To Get Started

• Jalapeño Slices. One of the secrets of this guava mocktail is a few jalapeño slices. It’s usually not enough to make the drink super *spicy* per se, just adds some warmth and extra flavor I can’t get enough of.
• Fresh Mint. We’re channeling a bit of a virgin guava mojito vibe by adding some fresh mint. It’s lovely with the lime, guava, and jalapeno flavors!
• Fresh Lime Juice. A must! Guava juice and guava nectar run sweet, so some fresh lime juice adds enough tang and acidity to really balance the flavors.
• Guava Nectar. Next up, is guava nectar! I’m using guava nectar instead of guava juice since it tends to have a more vibrant color and slightly sweeter flavor. If all you can find is guava juice, you can absolutely use that, though you may find you want to add a touch of agave syrup or sweetener if the drink is tasting a bit flat. (This is all personal preference!)
• Tajín. If you’ve never used it before, Tajín (pronounced tah-HEEN) is a mixture of lime, mild chili powder, and salt. It’s DELICIOUS with the guava and lime. A little goes a long way! It’s widely available in much of the U.S., and also available on Amazon. Can’t find it? A tiny pinch of chili powder and a pinch of lime zest is the next best substitute.
• Guava Sparkling Water. To play up the guava flavor in this mocktail and add a little fizz, I like using guava flavored sparkling water (I use La Croix brand), but regular sparkling water also works!
• Grenadine. The finishing touch is a little high-quality grenadine. I highly recommend making your own (it’s basically just pomegranate juice + sugar!), or using a high-quality brand with actual pomegranate, rather than just dye, citric acid, and artificial flavoring. It’ll make a big difference in flavor!
• Plenty of Ice Cubes. If it’s not an ice cold mocktail, I don’t want it.

How To Make This Guava Mocktail, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Muddle. To start, combine jalapeño slices, mint leaves, and lime juice. Gently muddle with a muddler or the back of a spoon to release some of the flavor. 
2. Combine. Add guava nectar and a pinch of Tajin & stir to combine. 
3. Top. Fill the cup with ice, then finish the drink with sparkling water and a little grenadine. 
4. Garnish with fresh lime, fresh mint, jalapeño or more Tajin. 

FAQ + Tricks For The Best Guava Mocktail

Don’t Be Afraid of Tajin! Pairing Tajin seasoning with fresh fruit is SUPER common in Mexico & increasingly in the United States. It’s regularly served with mango, watermelon, jicama, pineapple, cantaloupe, and more. The notes of mild chili, lime, and salt add a beautiful balance of flavors to tropical fruits like guava, and it makes a big difference in this guava mocktail! It’s inexpensive, and super versatile. Use leftover Tajin to season meat, sprinkle on Elote, or other fruits & veggies!

Can I Use Guava Juice Instead? Yes. I like guava nectar since it’s slightly sweeter and tends to have a more vibrant color, but guava juice will absolutely work. This is a great option if you prefer a less sweet mocktail. Follow your tastebuds and use what you can find!

Is This Guava Mocktail Spicy? You might think that with the jalapeño and Tajin this guava drink might run spicy, but I’d categorize it as mild to medium at MOST. Depending on how hot your jalapeño is, 1-2 slices is usually plenty, and it only adds a subtle warmth and smoky flavor rather than spiciness. If you WANT heat, you can use more jalapeño or a spicy variety of Tajin.

More Fresh Mocktail REcipes To Try

Virgin Blue Hawaiian Mocktail

Grapefruit Mocktail (Virgin Paloma)

Homemade Cherry Limeade

Recipe Card

Guava Mocktail

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 5 minutes
• Yield: 1 Drink 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This fresh guava mocktail recipe strikes the perfect balance between sweet and tangy. It’s the perfect drink to serve with tacos, Tex-Mex, or on a hot night! 

---

Ingredients

• 1–2 jalapeño slices
• 2–3 mint leaves
• 1 Tablespoon fresh lime juice
• 1/3 cup guava nectar
• pinch Tajin
• 1/3 cup guava sparkling water (like La Croix) or regular sparkling water
• 1 Tablespoon grenadine
• Optional garnish: lime slices, fresh mint, or more jalapeño or Tajin

Cook Mode Prevent your screen from going dark

---

Instructions

1. Muddle. To start, combine jalapeño slices, mint leaves, and lime juice. Gently muddle with a muddler or the back of a spoon to release some of the flavor.
2. Combine. Add guava nectar and a pinch of Tajin & stir to combine.
3. Top. Fill the cup with ice, then finish the drink with sparkling water and a little grenadine.
4. Garnish with fresh lime, fresh mint, jalapeño or more Tajin.

Notes

• Can I Use Guava Juice Instead? Yes. I like guava nectar since it’s slightly sweeter and tends to have a more vibrant color, but guava juice will absolutely work. This is a great option if you prefer a less sweet mocktail. Follow your tastebuds and use what you can find!
• Don’t Be Afraid of Tajin! Pairing Tajin seasoning with fresh fruit is SUPER common in Mexico & increasingly in the United States. It’s regularly served with mango, watermelon, jicama, pineapple, cantaloupe, and more. The notes of mild chili, lime, and salt add a beautiful balance of flavors to tropical fruits like guava, and it makes a big difference in this guava mocktail! It’s inexpensive, and super versatile. Use leftover Tajin to season meat, sprinkle on Elote, or other fruits & veggies!

• Prep Time: 5 minutes
• Category: Drink
• Method: No-Cook
• Cuisine: American

Recipe Card powered by

Start With Simple Ingredients

So what is Christmas punch made of? My version of this family-friendly drink starts with 4 simple ingredients…

• Cranberry Juice. I prefer using a 100% juice Cranberry juice blend with no added sugar (which often includes other fruit juices like apple, pear, or white grape juice), or even 100% Cranberry Juice. Pure cranberry juice is TART, while a cranberry juice blend runs sweeter, so keep that in mind as you’re blending your drink! (If you want a sweeter drink, you can also use cranberry juice cocktail, which a sweetened cranberry juice blend.) 
• Orange Juice. Choose the best quality pulp-free orange juice that fits your budget for the best flavor. We usually grab Simply Orange at the grocery store or use fresh orange juice when we can.
• Sparkling Apple Juice or Sparkling Apple Cider. Think Martinelli’s, or something similar. We want it clear and full of bubbles!
• Ginger Ale (or Sprite). I love to make my holiday punch with ginger ale! Ginger ale adds that subtle little “something” that keeps people coming back for more. We prefer to make this holiday punch with diet ginger ale, to keep the sugar down a bit, but regular works great, too! If you prefer, you can absolutely use a lemon lime soda like Sprite instead.

How To Make Non-Alcoholic Holiday Punch, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below!

For Individual Servings

1. Start With Ice. Fill a 10-12 ounce cup with ice.
2. Combine. Add cranberry juice, orange juice, sparkling cider, and ginger ale. Gently stir with a straw or cocktail stirrer.
3. Garnish with fresh orange slices, cranberries, apples, fresh rosemary, etc., as desired.

For a Pitcher or Punch Bowl

1. Combine. In your pitcher or a large punch bowl, combine cranberry juice, orange juice, sparkling apple cider, and ginger ale. Gently stir with a spoon to combine. (Try not to stir a lot so you don’t pop the bubbles!)
2. Add Ice. Then, add several cups of ice to fill the pitcher or punch bowl.
3. Garnish with fresh orange slices, cranberries, apples, fresh rosemary, etc., as desired.

Simple Ingredients To Get Started

This beautiful drink may start with simple ingredients, but we coax the most flavor possible out of each one. Let’s take a look:

• Pear Nectar or Pear Juice. First, you’ll need some pear juice or pear nectar. These two are often fairly interchangeable, so don’t worry too much about whether you should use nectar or juice. We like Ceres brand and Knudsen pear juice, but there are lots of great brands out there! If you don’t find pear juice or pear nectar in the shelf-stable juice section, check near the mixers in the alcohol section of your grocery store.
• Ginger Beer. Next up is fizzy, zingy ginger beer! Although it has “beer” in the name, ginger beer is NOT alcoholic. (Think: root beer!) It’s less sweet and has a more assertive ginger flavor than ginger ale. This spicy kick works beautifully with the notes of pear, vanilla & cinnamon in this pear mocktail.
• Fresh Lemon Juice. A splash of fresh lemon juice brightens this drink and elevates all the other flavors. It’s a little magic trick!
• Vanilla Extract. Not a common ingredient for mocktails, perhaps, but the flavors work SO WELL here.
• Cinnamon. Just a pinch! Cinnamon adds warmth and pairs so nicely with the pear and vanilla.
• Fresh Rosemary. My secret ingredient! It might seem like it’s just a garnish, but fresh rosemary sprigs add nuance and a beautiful pop of color that you won’t want to miss out on. (Dried rosemary is NOT an option for this sparkling pear mocktail!)
• Plenty of Ice! Last, but not least, you’ll need plenty of ice cubes. If it’s not an ice-cold mocktail, I don’t want it!

Make It Pretty!

Let’s add some visual appeal! In all my holiday mocktail recipes, I love to include notes about garnishes. These subtle little touches can add color, instantly clue you in to the flavors of the drink, or elevate the look with a bit of extra elegance. I recommend adding at least 1-2 garnishes to your drink, if you can!

• Fresh Pears. I love adding a fresh pear slice to each glass or to my pitcher to play up the pear notes and fresh flavor. You can use a sharp knife, but I prefer using a mandoline slicer to get those super-even, thin pear slices you see in my photos. (I use the 4.5mm/3/16th inch setting.)
• Cinnamon Sticks. Another nod to the flavors in this pear mocktail. Add a cinnamon stick to each glass, or tuck a few into your pitcher to add extra flavor.
• Pomegranate Arils. Add a few to each glass or a handful to the pitcher for a pretty pop of red!
• Cranberries. I especially love sugared cranberries for their festive look, but fresh or frozen cranberries also add a gorgeous pop of red, which looks gorgeous next to the gold of the pear juice and the green of the rosemary.
• Lemon Slices. Have some extra lemon? Cut it into thin slices and tuck one or two into your drink!
• Fresh Ginger. Add a slice or two of fresh ginger root!

Start With Simple Ingredients

One great thing about this pumpkin cider is that it channels all the flavors of fall. Between pumpkin, apple, and seasonal spices, it’s tough to beat! Let’s take a look:

• Canned Pumpkin Purée. Regular unsweetened pumpkin puree adds gorgeous color and subtle pumpkin flavor to this pumpkin cider. (Use real pumpkin, not pumpkin pie filling!)
• Brown Sugar. I normally wouldn’t sweeten juice, but I find the gentle flavor of brown sugar is worth it! That extra hint of sweetness and the caramel-like note from the molasses are lovely here.
• Pumpkin Spice. Some pumpkin pie spice adds a lovely layer of warm flavor.
• Mango Nectar. Apricot nectar, peach nectar, or mango nectar are ingredients you’ll find in a lot of Wizarding World copycat pumpkin juice recipes, since it’s rumored to be included in theirs. I was skeptical till I tried versions with and without the nectar. It’s much better with the mango nectar or apricot nectar added! Where I live mango nectar is easier to find, so I use that. (We like Ceres brand.)
• Apple Cider. Delicious apple cider makes up the bulk of this pumpkin juice since it softens the pumpkin flavor and adds natural sweetness. Be sure to buy unsweetened apple cider instead of sweetened or spiced apple cider, for best results.
• Vanilla Extract. A tiny bit of vanilla adds that magical extra “something” that keeps you coming back for just one more sip.

Can I Make It Without Sugar? I love the subtle note that the brown sugar adds to this pumpkin cider, but if you want to make pumpkin juice without added sugar, you can absolutely omit it. Or, swap it out for a little bit of pure maple syrup instead!

How To Make Pumpkin Juice, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the printable recipe card below.

1. Combine. In a large pot or Dutch oven, combine pumpkin puree, brown sugar, and pumpkin spice.
2. Pour in mango nectar and apple cider. Stir to combine.
3. Steep. Heat over LOW heat for 15-20 minutes to allow the spices to steep into the pumpkin juice. (At first, the spices will look clumpy, but with time and heat, they’ll dissolve and distribute into the juice.) Remove from heat and stir in the vanilla.
4. Serve & Store. Enjoy warm in mugs, or chill and transfer to a large pitcher. Serve over ice for iced pumpkin juice! Store leftover pumpkin juice covered in the refrigerator 4-5 days.

Serve It Warm OR Cold!

In the Harry Potter books, this yummy drink is served warm and cold, depending on the occasion and time of year. In our experience, this tasty pumpkin juice recipe is great both ways!

• WARM. If you’re serving it on a chilly night (or for an outdoor movie night!), a mug of warm pumpkin cider is delightful. If you plan to serve it warm at a party, you can keep it on the stove over low heat, or transfer it to a slow cooker or Instant Pot and keep it on the WARM setting. Works like a charm! 
• COLD. If it’s for a birthday party or it’s just hot out, you may prefer serving this pumpkin juice cold with plenty of ice cubes, instead!

Simple Ingredients To Get Started

It’s easy to get confused about which blue drink recipe is which! While the Blue Hawaiian Mocktail is a combination of curaçao, lemon or lime juice, pineapple juice, and cream of coconut, the Blue Lagoon is a lemonade-based mocktail. Let’s take a look at the ingredients:

• Blue Curaçao Syrup. It adds its signature vibrant blue color to the blue lagoon drink, and other blue mocktails like the Blue Hawaiian Mocktail! Beyond its distinctive bright blue color, Blue Curacao syrup is sweet, with notes of orange and delicious citrus flavor. Perfect for this easy summer drink!
• Fresh Lemon Juice. Then, we turn up the lemon flavor even more with an extra squeeze of fresh lemon juice. It’s great for cutting through the sweetness in this drink!
• Lemonade. We’re huge fans of homemade lemonade, but you can absolutely make this mocktail recipe with your favorite store-bought lemonade! Light, regular, low-sugar, keto, whatever!
• Lemon-Lime Soda. Next up is some fizz! I recommend something bubbly, like Sprite, but Olipop is a great lower-sugar option, too.
• Lots of Ice Cubes. As I always say, if it’s not an ice-cold mocktail, I don’t want it!

How To Make A Virgin Blue Lagoon Drink, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below!

1. Start With Ice. Fill a 14-16 ounce glass with ice cubes. 
2. Combine blue curaçao syrup, fresh lemon juice, and lemonade. Stir with a straw or cocktail stirrer until just combined. 
3. Top Off The Drink with lemon lime soda and gently stir to combine. (Try not to stir out the bubbles!) 
4. Garnish with fresh pineapple, a maraschino cherry, or lemon slices!

PRO TIP: It’s common to serve a Blue Lagoon in a hurricane glass, but any 14-16 ounce glass will work! (Highball glass, collins glass, tumbler, etc.)

More Fun Mocktail Recipes To Try

Citrus Orange Mocktail

Blue Hawaiian Mocktail

Mint Limeade (Virgin Mojito!)

Recipe Card

Virgin Blue Lagoon Mocktail

---

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 5 minutes
• Yield: 1 Drink 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This easy mocktail recipe is gets its bright blue color and refreshing flavor from fresh lemonade, blue curaçao syrup, and more! It’s the perfect drink to cool off with on hot summer days and makes a fun drink for baby showers and birthday parties.

---

Ingredients

For The Blue Lagoon:

• 1 ounce Blue Curaçao Syrup* (2 Tablespoons)
• 1 ounce Fresh Lemon Juice (2 Tablespoons)
• 4 ounces Lemonade (1/2 cup)
• 2–4 ounces Lemon-Lime Soda, like Sprite or Olipop (1/4–1/2 cup)

To Garnish:

• Pineapple slices
• Maraschino cherries
• Fresh lemon slices or lemon wedge

Cook Mode Prevent your screen from going dark

---

Instructions

1. Start With Ice. Fill a 14-16 ounce glass with ice cubes.
2. Combine blue curaçao syrup, fresh lemon juice, and lemonade. Stir with a straw or cocktail stirrer until just combined.
3. Top Off The Drink with lemon lime soda and gently stir to combine. (Try not to stir out the bubbles!)
4. Garnish with fresh pineapple, a maraschino cherry, or lemon slices!

Notes

• Use Curacao SYRUP not Liqueur! To keep this a non-alcoholic mocktail recipe, be sure to ONLY use Blue Curacao syrup, like Monin, or Torani. Avoid Blue Curacao liqueur, which contains alcohol.

• Prep Time: 5 minutes
• Category: Drink
• Method: No-Cook
• Cuisine: American

Recipe Card powered by