• 10 lemons
  • 2 cups sugar
  • 4 cups water
  • 5 pints raspberries (Organic)
  • 1 pinch turbinado sugar
  • 1 1/2 ounces vodka
  • ice
  • raspberries
  • lemon wedges


  1. In a medium sauce pan, combine 2 cups of water with 2 cups of sugar and slowly bring to a boil. Remove from heat and allow to cool completely. Syrup can be stored in the refrigerator for up to 2 weeks.
  2. Juice 9 lemons, reserving the remaining lemon for garnish. In your KitchenAid® Mini Mixer using the Whisk attachment, combine 4 pints of raspberries, lemon juice, and turbinado sugar. Slowly muddle all ingredients together until raspberries have just broken apart.
  3. Transfer raspberry lemonade mixture into a pitcher, add simple syrup, remaining 2 cups of water, vodka, and ice. Stir until combined. Garnish with whole raspberries and a lemon wedge.
Discover more recipes from KitchenAid


Yummly User