There’s something so refreshing and delightfully tangy about this **Frozen Raspberry Lemonade Recipe** that instantly brightens up any warm day. It’s like summer captured in a glass—bursting with juicy raspberries, creamy vanilla notes, and just the right touch of cinnamon that you wouldn’t expect but totally love once you try it.

A bright pink smoothie fills a clear glass jar to the top, with a frothy texture on the surface. A thin slice of yellow lemon is placed on the rim, and a wooden skewer with three red raspberries rests across the jar just behind the lemon. A pink and white striped straw stands in the jar near the lemon slice. The jar sits on a white marbled surface, with a few loose raspberries nearby and a red and white checkered cloth partially visible on the right side. Another similar jar with the same smoothie and lemon slice is slightly blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Frozen Raspberry Lemonade Recipe
Top Tip
How to Serve Frozen Raspberry Lemonade Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Frozen Raspberry Lemonade Recipe

Why You'll Love This Recipe

I’ve been making this frozen raspberry lemonade for years and honestly, every batch feels like catching a sweet, frosty hug from summer. It’s so easy to whip up—with ingredients you probably already have—and it tastes way better than store-bought lemonade slushies.

Simple Ingredients: You only need a handful of things, and most are pantry staples or easy to find in the freezer aisle.
Creamy Twist: Adding half and half gives this lemonade a silky texture that balances tartness without being heavy.
Customizable Sweetness: It’s easy to tweak—want it more tangy or creamier? Just adjust ice or half and half as you blend.
Perfect for Any Occasion: Whether you’re chilling solo or hosting friends, it always feels like a special treat.

This image shows a bright pink smoothie in a clear glass jar, filled to the top with a thick, frothy texture. On top of the smoothie, there is a skewer with three red raspberries, lying across the glass opening, along with a thin yellow lemon slice tucked under the skewer. A pink and white striped paper straw is placed in the jar on one side. Around the jar, you can see extra raspberries and lemon slices scattered on a white marbled surface. A white jar with another pink smoothie and a folded red and white checkered cloth napkin are nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Frozen Raspberry Lemonade Recipe plays its own role to create that perfect balance of tangy, sweet, and creamy. Here’s a breakdown so you know why they’re worth gathering before you blend up your first glass.

Flat lay of fresh and frozen raspberries scattered with bright lemon slices, fresh green mint leaves, a small jar of smooth half and half, cinnamon sticks arranged artfully beside a small bottle of pure vanilla extract, and a cluster of clear ice cubes, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Fresh or Frozen Raspberries: These give that gorgeous bright flavor and natural pink hue; frozen raspberries work especially well because they help chill the drink without melting too quickly.
Frozen Lemonade: Using the canned pink lemonade concentrate brings in the classic tartness and citrus punch without dilution.
Half and Half: Adds creaminess and smooth texture without overpowering the lemon and raspberry flavors.
Pure Vanilla Extract: This little addition brings warmth and depth, making the lemonade feel surprisingly complex.
Cinnamon: Just a hint of cinnamon adds a subtle spice that brightens the berry and lemon, a trick I discovered by accident but now don’t skip.
Ice Cubes: Keeps the drink refreshingly cold and gives it that frozen slushy feel.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this frozen raspberry lemonade recipe is how easy it is to adjust to your taste. I love to tweak the creaminess or the tartness depending on the day or who I’m serving it to, so feel free to adapt it to suit your mood.

Variation: Sometimes I swap the half and half for coconut milk or almond milk to make a dairy-free version—still fabulous and creamy!
More Tart: If you prefer your lemonade punchier, add extra lemonade concentrate or squeeze in a little fresh lemon juice.
Extra Sweet: A drizzle of honey or agave syrup can soften the tartness without overpowering the natural fruit flavors.
Frozen Fruit Combo: Mixing frozen strawberries or blueberries with raspberries gives a fun twist in both color and flavor.

Step-by-Step: How I Make Frozen Raspberry Lemonade Recipe

Step 1: Gather Your Ingredients

Start by lining up your raspberries, frozen lemonade concentrate, half and half, vanilla extract, cinnamon, and plenty of ice cubes. If you’re using fresh raspberries, freezing them beforehand helps get that slushy texture.

Step 2: Layer Ingredients Into Blender

I’ve found that layering the ingredients exactly as listed—raspberries first, then lemonade, half and half, vanilla, cinnamon, and finally the ice—makes blending easier and smoother. It keeps everything moving so you don’t end up with little chunks stuck on the sides.

Step 3: Blend to Perfect Slushiness

Pulse the blender at high speed until the mixture looks smooth and has reached your desired frozen consistency. If it feels too thick, add a splash more half and half; too thin, toss in a couple more ice cubes. Don’t over-blend or you’ll risk melting it!

Step 4: Pour, Garnish, and Enjoy

Pour your frozen raspberry lemonade into pretty glasses and garnish with fresh mint leaves, a lemon slice, or a few whole raspberries for that Instagram-worthy look. This is the part I always look forward to—sipping through a straw and feeling instantly refreshed!

Top Tip

After making this recipe many times, I've picked up some handy tricks that really make a difference. These tips will help you nail the perfect frosty texture and balance of flavors every single time.

Ice Matters: Use fresh, solid ice cubes—not crushed or partially melted ice—to get that perfect slush without watering down your drink.
Frozen Raspberries Rock: If you don’t have frozen raspberries on hand, I recommend freezing fresh ones overnight before blending for better texture.
Balance Creaminess and Tartness: Start with the recommended half and half, but keep extra on hand so you can adjust creaminess after your first blend.
Watch Your Blender: Blend in short bursts to avoid overheating the motor or melting the ice too fast. It’s worth pausing and scraping down the sides once or twice.

How to Serve Frozen Raspberry Lemonade Recipe

Garnishes

I love topping mine with a sprig of fresh mint because the cool herbal aroma complements the raspberry so nicely. Thin lemon slices tucked into the rim add a bright citrusy vibe, and whole raspberries floating on top make every sip feel fancy.

Side Dishes

This frozen raspberry lemonade pairs beautifully with light sides like fresh fruit salads, creamy cheese boards, or even crispy fried chicken for a perfect summer picnic vibe. I've found that anything fresh and simple lets the drink shine as the star.

Creative Ways to Present

For parties, I sometimes serve this lemonade in mason jars with colorful paper straws and rimmed glasses dipped in sugar mixed with lemon zest. Plus, layering in some edible flowers or tiny raspberry skewers can really turn it into a conversation starter.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which usually doesn't last long), store the frozen lemonade in an airtight container in the freezer. When ready to enjoy again, give it a quick stir to break up any ice crystals before serving.

Freezing

Freezing works well if you want to prep in advance. Just blend everything except the ice, freeze in a shallow container, and then blitz with ice cubes when you’re ready to serve for maximum freshness.

Reheating

Reheating doesn’t really apply here since it’s best served cold, but if thawed too much, I find popping it back into the blender with a few ice cubes restores the texture beautifully without losing flavor.

Frequently Asked Questions:

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries are perfect for this recipe—they help chill the drink and blend smoothly without losing flavor.

What can I substitute for half and half if I’m dairy-free?

You can swap half and half with coconut milk, almond milk, or any non-dairy creamer. The texture might be slightly different but still delicious.

How do I get the perfect frozen consistency?

Use solid ice cubes and blend in short pulses, adjusting the amount of ice or half and half as needed. Freezing fresh raspberries beforehand also helps.

Can I make this recipe ahead of time?

Yes, you can prepare the mixture without the ice and freeze it, then add ice and blend just before serving for the freshest taste and texture.

Final Thoughts

This Frozen Raspberry Lemonade Recipe holds a special place in my heart because it’s so simple yet delivers a punch of flavor that feels both nostalgic and new. Whether you’re unwinding after a long day or impressing guests, it’s a guaranteed crowd-pleaser. Trust me, once you make this, it’ll become your go-to frozen treat to cool down with—give it a try and see how effortlessly delicious summer can be!