Sweet'tauk lemonade recipes from "Let's make lemonade (and sell it too)" by Deborah Aiza, Montauk NY





This is often a bestseller at any lemonade stand. Similar to Rhubarb Lemonade, you’ll need to create a special syrup instead of using the simple syrup recipe at the beginning of this book.



  • 2 Cups cold, filtered water
  • ¾ Cup sugar
  • 1 Cup fresh raspberries


  • 1 Cup freshly-squeezed lemon juice (6–8 lemons)
  • 5–6 Cups cold, filtered water

What to Do


  1. Combine ¾ cup sugar, 2 cups water, and 1 cup raspberries in a medium saucepan.
  2. Raise heat on burner to medium-high, and cook the mixture until it’s warm and bubbly (for approximately 7-10 minutes).
  3. Turn off heat, set aside to allow raspberry mixture to cool.
  4. Once syrup cools, pour through a fine-mesh strainer placed over a large bowl to remove the seeds and pulp. Press firmly on the pulp to extract as much juice as possible.


  1. Juice your lemons.
  2. Place a strainer over a large bowl. Pour the lemon juice through to remove pulp and seeds. Using a spatula, press down on the pulp to remove any lemon juice that’s still caught in the pulp.
  3. Combine the strained lemon juice with 5–6 cups of water (to taste).
  4. Add half of the raspberry syrup, stir well and taste.
  5. Continue to add more raspberry syrup a teaspoon at a time until your lemonade is just the right level of sweetness.
  6. Add plenty of ice and serve.

QUICK TIP: Leftover raspberry syrup mixed with sparkling water or poured over ice cream is delicious!