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I made this drink for a backyard barbecue last summer and ran out within the first hour. People kept asking what was in it, and honestly, the secret is embarrassingly simple.

Regular lemonade is fine. But sparkling honey pink lemonade hits different. The bubbles lift the sweetness, the honey rounds out the tartness, and that pink color from fresh raspberries makes people reach for their phones before they even take a sip. It looks fancy but takes maybe ten minutes to throw together.

I used to make this with regular sugar, but switching to honey changed everything. Sugar dissolves clean and disappears. Honey sticks around with this floral warmth that plays off the lemon in a way I can’t quite explain. You taste something more interesting, more layered.

What You’ll Use This For

This is a crowd pleaser for summer parties, baby showers, bridal showers, or any gathering where you want something special without opening a bar. It works great as a mocktail base, but you can definitely add vodka or gin if that’s the vibe. Kids love it, adults love it, and your neighbor who “doesn’t really drink lemonade” will ask for seconds.

It’s also my go-to when I want to feel fancy on a random Tuesday. Sometimes you just need a pretty drink in a nice glass while you answer emails.

How to Store It

Here’s what I learned the hard way: don’t add the sparkling water until you’re ready to serve. I made a full batch once, refrigerated it overnight, and woke up to flat, disappointing lemonade. The bubbles don’t wait around.

Make your honey lemon base and keep it in the fridge for up to 5 days. It actually gets better after sitting for a few hours because the flavors meld together. When you’re ready to serve, mix one part base to one part sparkling water and add ice. Simple.

If you’re prepping for a party, keep the base in a pitcher and the sparkling water bottles on ice nearby. Let people mix their own drinks or do it right before guests arrive.

Ingredients

• 1 cup fresh lemon juice (about 6 lemons)
• 1/2 cup honey
• 1/2 cup hot water
• 1 cup fresh raspberries
• 4 cups sparkling water, chilled
• Ice
• Fresh mint and lemon slices for garnish

Instructions

1. Dissolve the honey in hot water and stir until completely combined. This is your honey syrup. Let it cool for a few minutes.
2. Add the raspberries to a pitcher and muddle them lightly. You want them broken up but not pulverized into mush.
3. Pour the fresh lemon juice over the raspberries.
4. Add the honey syrup and stir everything together.
5. Refrigerate for at least 30 minutes. This gives the raspberry color time to develop and the flavors time to get to know each other.
6. When ready to serve, add the chilled sparkling water and give it a gentle stir. Don’t go crazy or you’ll lose all your bubbles.
7. Serve over ice with fresh mint and lemon slices.

Notes

The raspberry situation is flexible. I’ve made this with frozen raspberries when fresh ones cost too much, and nobody could tell the difference. Just thaw them first. You can also use strawberries for a different pink, or blackberries if you want something darker and more dramatic.

For the sparkling water, I usually grab whatever’s on sale. San Pellegrino is nice if you’re feeling fancy, but store brand works just as well. The key is making sure it’s really cold before you add it.

If the drink feels too tart, add more honey syrup a tablespoon at a time. If it’s too sweet, squeeze in more lemon. Every batch of lemons is different, so taste as you go.

One more thing: use a fine mesh strainer when pouring if you don’t want raspberry seeds in your teeth. I skip this step at home but strain it for company.