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Homemade Lemonade with Raspberry Cream. Fresh squeezed lemonade swirled with Raspberry Mascarpone Cream. So heavenly, it must have been created by angels. Simply Sated
5 from 3 votes

Homemade Lemonade with Raspberry Cream

Fresh squeezed lemonade swirled with Raspberry (or any berry) Mascarpone Cream. **Read notes before making. Perfect Lemonade recipe: Allrecipes
Course Drinks, Non-alcoholic
Cuisine American
Keyword lemonade
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4
Author Susie Gall


  • For the Raspberry Cream:
  • 1/2- pint raspberries blackberries or strawberries (reserve some for garnish)
  • 2 tablespoons granulated sugar *depending on the sweetness of the berries more sugar might be needed.
  • 3 tablespoons water
  • pinch of salt
  • OR - ½ cup All Natural Berry Preserves *See Notes
  • 2 tablespoons powdered sugar
  • 2 cups whipping cream or heavy cream
  • --------------------------
  • For Homemade Lemonade:
  • 1 1/4 cup granulated sugar if available, ultra fine sugar works best
  • 4 1/2 cups water divided
  • 1 1/4 cups fresh squeezed lemon juice seeds removed


  1. For Berry Cream:
  2. See Notes First or…
  3. Bring raspberries, granulated sugar, water and salt to a boil.
  4. Boil until raspberries are soft and juices have reduced to thick syrup.
  5. Drain through a mesh strain to remove seeds.
  6. Cool to room temperature.
  7. After berries have cooled, prepare Berry Cream.
  8. Whisk cream 1 minute then add powdered sugar.
  9. Whisk 1 minute then add ¼ cup berry mixture. (add enough to your liking)
  10. Whisk until soft peaks form.
  11. Serve immediately over Freshly Squeezed Lemonade or place in an airtight, refrigerator container until ready to serve.
  12. For Homemade Lemonade:
  13. Bring sugar and 1 1/4 cups water to a boil, in a small saucepan, and stir to dissolve sugar.

  14. Remove from heat, pour into a heat-proof dish and cool on the counter for 10 minutes.
  15. Once syrup has cooled, pour into a 2-quart pitcher, add lemon juice and 4 more cups of water. Stir well.  Refrigerate until cold.

  16. When Ready to Serve:
  17. Pour lemonade into 8 ounce glasses over ice and place a large dollop of Raspberry Cream on top. Serve with a straw.
  18. Have each person stir the cream into their own drink.
  19. Enjoy!
  20. Berry Cream will keep in fridge up to 2 weeks.

Recipe Notes

**Berry Cream can be made using ½ cup All-Natural preserves.
Place preserves in a microwavable dish and heat on HIGH in 10-second intervals until soft and pourable. Cool 5 minutes and add to whipped Mascarpone.