Raspberry lemonade—enlivened with tequila—may be the best of all summer porch or backyard patio drinks on a long, hot day. Thin-skinned and fragrant, Meyer lemons give this lemonade a delightful sweetness and perfume you will not find in store-bought lemonade.–Karl Petzke
LC Lemon Note
So this recipe calls for Meyer lemons, which lend this recipe—any recipe, actually—a complex lilt. But they can be tricky to get your hands on, especially during summer. So being the rebels we are, we’re going to suggest you rely on good old plain lemons in place of the nearly metaphysical Meyers. The recipe will still be quite lovely. Promise.
Raspberry-Meyer Lemonade with Tequila
- Quick Glance
- 5 M
- 5 M
- Makes 1 drink
- 3 tablespoons fresh Meyer lemon juice
- 1 tablespoon granulated sugar
- About 10 fresh raspberries
- 1 mint sprig
- Ice cubes
- 1/4 cup cold water
- 2 ounces blanco tequila
- 1. Combine the lemon juice and sugar in a large glass and stir until the sugar dissolves.
- 2. Add the raspberries and mint to the lemon juice and lightly mash the raspberries with the back of a spoon to release some of their juices. Add a few ice cubes, the water, and tequila, and then give it a good stir and enjoy.