Liven up Summer Lemonade With Sonoma’s Golden Raspberries

Summer's sweet golden raspberries, available at Sonoma County farmers markets, are perfect in this local sparkling raspberry lemonade recipe.


It’s the summer of berries: Black raspberries, purple raspberries and the dearest ones of all, golden raspberries, sunshine yellow with a just hint of blush.

Golden raspberries are delicate with a bit more sweetness than their more familiar red cousins. They have the shortest season, too; when late summer and early fall temperatures soar, golden raspberries quickly fade away.

Find them at farmers markets and produce stands, including Petaluma’s Stony Point Strawberry Farm. You’ll want to either buy way more than you think you’ll need, or hide them in the trunk so they don’t get devoured on the drive home — they’re that irresistible.

A simple pureed raspberry sauce is perfect when drizzled over ice cream, and the whole berries are delicious in tarts and salads. Golden raspberries are wonderful in summer drinks, too, from classic lemonade and iced tea to mocktails and cocktails.

Get up close and personal with Sonoma County’s bounty at seasonal and year-round markets from Healdsburg to Occidental. Santa Rosa has two year-round markets with everything from artisan cheese and locally-caught seafood to sushi burritos and bone broth. (Raspberries from the Sebastopol Berry Farm, BETH SCHLANKER/ The Press Democrat)
Get up close and personal with Sonoma County’s bounty at seasonal and year-round markets from Healdsburg to Occidental. Shown here are an assortment of raspberries, including sweet golden ones, from the Sebastopol Berry Farm. (BETH SCHLANKER/ The Press Democrat)

Sparkling Raspberry Lemonade

Makes 6 to 8 servings

2 cups fresh golden raspberries, pressed through a strainer or sieve

2 cups freshly squeezed lemon juice

3 sprigs of basil

¼ cup simple syrup, plus more to taste, see note

4 cups sparkling water, chilled

Ice cubes

Whole golden raspberries, for garnish

Press the raspberries through a strainer or sieve set over a glass bowl. Discard any remaining seeds or solids. To the processed berries, add fresh lemon juice and basil and refrigerate for at least 3 hours and as long as overnight.

Discard the basil sprigs. Add the simple syrup to the berry-lemon mixture. Stir well, taste, and add more to taste. Stir in the sparkling water.

Fill glasses with ice cubes, pour in the lemonade, top with 3-4 whole raspberries, and enjoy right away.

Note: To make simple syrup, put 4 cups of granulated sugar into a heavy saucepan, add 2 cups of water, and set over high heat. Do not stir. When the mixture just starts to boil, reduce heat and simmer for 2 to 3 minutes, until the syrup is transparent. Remove from heat, cover, and allow to cool. Pour cooled syrup into a clean glass jar, and keep in the refrigerator up to 3 months.