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Gluten Free Instant Pot Chili Mac and Cheese

This easy recipe for gluten free instant pot chili mac and cheese is perfect for weeknight dinners. It's a cheap and simple homemade meal with ground beef, beans and pasta. This healthy instant pot pasta recipe is sure to become your families new favorite supper!

a cream colored plate of gluten free chili mac and cheese next to a small wooden bowl of coarse salt.

Gluten-Free Instant Pot Chili Mac and Cheese is a one-pot meal that combines hearty chili with elbow pasta and creamy mac and cheese, all cooked in the pressure cooker for a quick, delicious dinner.

This recipe uses gluten-free elbow pasta and ground beef, making it a great option for those with dietary restrictions. The Instant Pot method ensures a speedy cook time, with flavors melding together beautifully in one pot, minimizing clean-up while delivering a comforting, satisfying meal.

Perfect for busy weeknights, this gluten-free chili mac offers the best of both worlds-a spicy, savory chili paired with the rich, cheesy goodness of mac and cheese.

If you are looking for more gluten free beef recipes you might also like my Gluten Free Creamy Beef and Mushroom Pasta, Instant Pot Mexican Style Beef and Rice or my recipe for Slow Cooker Hawaiin Meatballs.

You can find my Instant Pot recipes here: Gluten Free Instant Pot Recipes

a cream colored plate of gluten free instant pot chili mac and cheese next to a small wooden bowl of coarse salt.
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Ingredients

Instructions

In your instant pot using the manual mode cook the ground beef until almost all of the pink is gone. Add the onion and saute until they're translucent, about 2-3 minutes.

Add the uncooked pasta, beans, chili powder, garlic, salt, cumin, pepper, beef broth and water to the instant pot in an even layer. Do not stir! This will prevent the pasta from sticking to the bottom of the pot.

Using manual pressure cook for 5 minutes. Let the steam release naturally.

Carefully remove the lid. Stir in the shredded cheese and heavy cream.

Serve with extra cheese on top and sour cream if you like.

Hint: Not all gluten free pasta holds up well in the instant pot or in general. I really like this Jovial Gluten Free Brown Rice Penne Pasta or these Tinkyada Gluten Free Elbow Pasta best.

Supplies

Substitutions

  • Ground Beef - you can use ground turkey, but I would not omit meat from the recipe
  • Gluten Free Penne Pasta - I used penne pasta because it holds up well and is hearty, but you could also use elbow noodles or rotini. I think brown rice pasta stays together much better than gluten free pastas with corn
  • Beef Broth - you could also use chicken broth or vegetable broth. Using broth instead of just water gives more flavor
  • Heavy Cream - you could use milk, but it won't be as creamy. You could substitute sour cream or cream cheese and still get a nice creamy texture

Storing and Reheating

I love this recipe as leftovers the next day! Store the leftovers in an air tight container in the refrigerator for up to 5 days. To reheat dish up a serving on a plate or in a bowl. Then, either add an ice cube on top or a wet paper towel on top and reheat for 1 minute in the microwave.

If using an ice cube take what's left out of the bowl and throw away. Stir the chili mac and cheese and serve.

Other Gluten Free Ground Beef Recipes

I get some of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

Equipment

A 6-quart Instant Pot Duo Pressure Cooker is perfect for making this recipe, but I like to have the 8-quart Instant Pot Duo Pressure Cooker for doubling recipes and making larger batches.

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Gluten Free Instant Pot Chili Mac and Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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  • Author: Elaine VanVleck
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
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Description

This easy recipe for gluten free instant pot chili mac and cheese is perfect for weeknight dinners. It's a cheap and simple homemade meal with ground beef, beans and pasta. This healthy instant pot pasta recipe is sure to become your families new favorite supper!

Ingredients

Scale

1 pound Ground Beef
1 medium Yellow Onion, chopped
12 ounce box Jovial Gluten Free Brown Rice Pasta, uncooked
15.5 ounce can Kidney Beans, drained and rinsed
1 tablespoon Minced Garlic
3 teaspoon Chili Powder
1 ½ teaspoon Sea Salt
1 teaspoon Ground Cumin
½ teaspoon Coarse Ground Black Pepper
2 cups Beef Broth
1 cup Water
2 cups Cheddar Cheese, shredded
¼ cup Heavy Cream

Instructions

In your instant pot using the manual mode cook the ground beef until almost all of the pink is gone. Add the onion and saute until they're translucent, about 2-3 minutes.

Add the uncooked pasta, beans, chili powder, garlic, salt, cumin, pepper, beef broth and water to the instant pot in an even layer. Do not stir! This will prevent the pasta from sticking to the bottom of the pot.

Using manual pressure cook for 5 minutes. Let the steam release naturally.

Carefully remove the lid. Stir in the shredded cheese and heavy cream.

Serve with extra cheese on top and sour cream if you like.

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Meals, Dinner
  • Method: Instant Pot
  • Cuisine: Gluten Free

Frequently Asked Questions

How long do I cook chili mac and cheese in the instant pot?

For this recipe you will brown the ground beef and cook the onion, so you will only need to pressure cook the recipe for 5 minutes using the manual mode. Then, let the pressure release manually.

Top Tip

I love a quick and easy dinner recipe that uses ground beef! It's a bonus that it is made in the instant pot so it doesn't heat up my house during the warm months.

Gluten Free Pesto Pasta Salad

This easy recipe for gluten free pesto pasta salad is a delicious summer side dish. It is a cold Italian pasta salad that uses creamy basil pesto. This healthy salad includes arugula, Cannellini beans and walnuts.

a white bowl of gluten free pesto pasta salad next to a grater with a small block of parmesan cheese on it.

This is one of my favorite summer lunches! If you want more protein than just the beans you can add tuna fish, canned sardines or chicken breast.

If you are looking for more summer salad ideas you might also enjoy my Pineapple Coleslaw, Gluten Free BLT Pasta Salad or my Gluten Free Green Goddess Pasta Salad.

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a bowl of gluten free pesto pasta salad next to a small wooden bowl of coarse salt.

Ingredients

Instructions

Cook the past per the instructions on the package. Drain and rinse in cold water.

In a large serving bowl add the pasta, pesto, beans, arugula, cheese, salt, pepper and walnuts. Stir to combine.

Chill for at least 30 minutes before serving.

Store in an air tight container in the refrigerator for up to 3-4 days.

Supplies

Frequently Asked Questions

Can you use pesto straight from the jar?

Yes, you can use pesto cold right out of the refrigerator straight from the jar or if it's a shelf stable pesto right from the cupboard and out of the jar. You will want to stir the pesto if any oil has risen to the top.

Is basil pesto gluten free?

There are several store bought basil pestos you can purchase. I haven't seen any that state they are gluten free, but the ingredients don't include anything that contains gluten. This of course doesn't eliminate the possibility of cross contamination. I haven't had any issues using Barilla Rustic Basil Pesto Sauce.

You can also make your own pesto pretty easily. Try my recipe: Gluten Free Homemade Walnut Pesto

Substitutions

  • Elbow Noodles - you can use any gluten free pasta in this salad. I like the size of the elbow noodles, but penne, rotini or shells would also work nicely.
  • Basil Pesto - I love the flavor of basil pesto and find it easy to purchase at my local grocery story. However, you can use whatever basil you would like.
  • Walnuts - you could omit the walnuts for a nut free version of this salad, but I like the crunch they add.
  • Baby Arugula - you can replace this with spinach if you like.

Storage

You can store this salad in the refrigerator for 3-4 days in an air tight container. If the salad gets dry add 1 teaspoon of olive oil or a bit more pesto if you have it.

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Gluten Free Pesto Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 18 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
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Description

This easy recipe for gluten free pesto pasta salad is a delicious summer side dish. It is a cold Italian pasta salad that uses creamy basil pesto. This healthy salad includes arugula, cannellini beans and walnuts.

Ingredients

Scale

16 ounce bag Gluten Free Elbow Pasta
8 ounce jar Basil Pesto
2 - 15.5 ounce cans Cannellini Beans, drained and rinsed
5 ounce package Baby Arugula, rinsed and dried
¼ cup Parmesan Cheese, finely grated
½ teaspoon Sea Salt
¼ teaspoon Coarse Ground Black Pepper
⅓ cup Walnuts, chopped

Instructions

Cook the past per the instructions on the package. Drain and rinse in cold water.

In a large serving bowl add the pasta, pesto, beans, arugula, cheese, salt, pepper and walnuts. Stir to combine.

Chill for at least 30 minutes before serving.

Store in an air tight container in the refrigerator for up to 3-4 days.

  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Side Dish, Salads
  • Method: Stove Top
  • Cuisine: Gluten Free

Pineapple Coleslaw

This pineapple coleslaw is the summer side dish that goes with absolutely everything and takes just 15 minutes to throw together. Fresh pineapple, coleslaw mix, cilantro, and diced jalapeno get tossed in a simple homemade dressing made with lime juice, olive oil, lime zest, and a touch of honey for a light, tropical, and completely mayo free slaw that is bright, fresh, and full of flavor.

It is naturally gluten free, healthy, and so much better than anything from a store bought bag or bottle.

a white serving bowl of pineapple coleslaw next to a bowl of fresh pineapple chunks.

What makes this pineapple coleslaw so versatile is how well it pairs with so many different meals. It is the perfect topping for pulled pork sandwiches and Hawaiian style dishes, a fresh and crunchy addition to fish tacos and shrimp tacos, and a light and refreshing side dish for summer BBQs, cookouts, and potlucks.

You can make it the day before and store it in the refrigerator overnight which actually makes it even better as the flavors develop and meld together.

If you are looking for a crowd pleasing summer coleslaw recipe that is a little different from the classic mayo version this is the one you are going to keep coming back to all season long.

It pairs well with my Slow Cooker Hawaiin Pork Tenderloin, my Air Fryer Pork Tenderloin Bites or my Gluten Free Slow Cooker Hawaiin Meatballs.

You can find all my salad recipes here: Gluten Free Salad Recipes

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a white serving bowl of pineapple coleslaw next to a white bowl of fresh pineapple chunks.

Ingredients

Instructions

Add the coleslaw mix, pineapple, cilantro and jalapeno to a large serving bowl. 

In a small bowl whisk together the lime juice, olive oil, lime zest, honey, salt and pepper. 

Pour the dressing over the coleslaw mixture and stir to combine.

Store in an air tight container in the refrigerator for at least 1 hour before serving.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Pineapple Coleslaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
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Description

This easy pineapple coleslaw is a light and tropical summer side dish made completely without mayo! Fresh pineapple, coleslaw mix, cilantro, and jalapeno are tossed in a simple homemade lime juice and honey dressing that is zesty, refreshing, and naturally gluten free. Ready in just 15 minutes and perfect for pulled pork, fish tacos, summer BBQs, and potlucks!

Ingredients

Scale

Instructions

Add the coleslaw mix, pineapple, cilantro and jalapeno to a large serving bowl. 

In a small bowl whisk together the lime juice, olive oil, lime zest, honey, salt and pepper. 

Pour the dressing over the coleslaw mixture and stir to combine.

Store in an air tight container in the refrigerator for at least 1 hour before serving.

  • Prep Time: 15 minutes
  • Category: Side Dish, Salads
  • Method: Chopped
  • Cuisine: American

If you make this Pineapple Coleslaw I would love to hear what you served it with! Leave a star rating and a comment below and let me know how it turned out.

Don't forget to save this recipe to your Pinterest boards so you can find it again all summer long!

Top Tip

Use fresh pineapple rather than canned for the best flavor and texture in this coleslaw. Fresh pineapple is sweeter, less watery, and holds up much better in the dressing without making the slaw soggy. Canned pineapple contains excess liquid that will water down the dressing and make the coleslaw wetter than it should be. If fresh pineapple is not available drain canned pineapple chunks very thoroughly and pat them dry with paper towels before adding them to the bowl but fresh pineapple will always give you the best result.

Substitutions

  • Coleslaw Mix - instead of using a pre-made mix you can cut up a head of cabbage, but be sure to follow the steps above if you make this substitution.
  • Fresh Pineapple - you can use drained pineapple chunks, but the salad won't have as much flavor. I highly recommend using fresh pineapple.
  • Olive Oil - you can substitute avocado oil if that's what you have.

Storage

Store this pineapple coleslaw in an airtight container in the refrigerator for up to 3 to 5 days. This slaw actually gets better the longer it sits as the flavors develop and the dressing soaks into the cabbage and pineapple. Make it the day before you plan to serve it for the best possible flavor. Give it a good stir before serving as the dressing will settle to the bottom of the container as it sits. Because this coleslaw is made without mayo it holds up much better in the refrigerator than a traditional creamy coleslaw and is a great option for make ahead summer entertaining.

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Frequently Asked Questions

Can I make this pineapple coleslaw ahead of time?

Yes and I actually recommend it! This coleslaw gets better the longer it sits in the refrigerator as the flavors develop and the dressing soaks into the cabbage and pineapple. Make it the day before you plan to serve it for the best possible flavor. Store it in an airtight container in the refrigerator and give it a good stir before serving. It keeps well for up to 3 to 5 days.

Can I use canned pineapple instead of fresh?

Fresh pineapple is strongly recommended for the best flavor and texture. Fresh pineapple is sweeter, less watery, and holds up much better in the dressing without making the slaw soggy. If you cannot find fresh pineapple you can use canned pineapple chunks but make sure to drain them very thoroughly and pat them dry with paper towels before adding them to the bowl. Too much liquid from canned pineapple will water down the dressing and make the coleslaw wetter than it should be.

How do you keep coleslaw from getting soggy?

This recipe uses pre made coleslaw mix which is less likely to release excess water than freshly chopped cabbage. If you prefer to chop your own cabbage, toss it with 2 teaspoons of salt and let it stand for 15 to 20 minutes to draw out the excess moisture. Rinse the salt off thoroughly and spin the cabbage dry in a salad spinner before adding the dressing.

Can I make this coleslaw without cilantro?

Yes! If you are not a fan of cilantro or simply do not have it on hand you can leave it out entirely or substitute fresh flat leaf parsley for a similar fresh herb flavor without the distinctive cilantro taste. The coleslaw will still be delicious and flavorful without it thanks to the fresh pineapple, lime dressing, and jalapeno.

Can I make this coleslaw less spicy?

Absolutely. The jalapeno adds a mild to medium heat level to this coleslaw depending on how spicy your particular pepper is. If you prefer a milder version simply reduce the amount of jalapeno or leave it out entirely. You can also remove the seeds and white membrane from the jalapeno before dicing it which significantly reduces the heat while keeping a hint of jalapeno flavor in the dressing.

What do you serve pineapple coleslaw with?

This pineapple coleslaw is incredibly versatile and pairs beautifully with so many different dishes. It is the perfect topping for pulled pork sandwiches and Hawaiian style dishes like slow cooker Hawaiian pork tenderloin and Hawaiian meatballs. It is also wonderful on fish tacos, shrimp tacos, and grilled chicken. As a standalone side dish it is a refreshing and crowd pleasing option for summer BBQs, cookouts, and potlucks all season long.

Gluten Free Mango Pineapple Smoothie

This healthy recipe for a gluten free mango pineapple smoothie is made without banana. It is easy to make this simple smoothie with frozen mango, pineapple, orange and with milk. I walk you through how to make what I think is the best smoothie!

a ball jar of gluten free mango pineapple smoothie next to a fresh pineapple and frozen mango chunks.

I love this smoothie for when I don't have a banana to add. The pineapple and honey give the smoothie plenty of sweet taste. I used almond milk, but you could use whatever kind of milk you have on hand.

This gluten-free Mango Pineapple Smoothie is a vibrant and refreshing blend that captures the essence of tropical summer flavors.

Ideal as a quick breakfast, a revitalizing post-workout snack, or a healthy afternoon treat, this smoothie combines the sweet, juicy notes of mango and pineapple into a creamy and satisfying drink.

It's a perfect choice for those looking to enjoy a nutritious and naturally sweet smoothie that's both light and energizing.

If you are looking for more breakfast ideas try these: Gluten Free Breakfast Recipes

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Ingredients

Instructions

In your blender place the mango, pineapple, pineapple juice, yogurt, milk, orange and honey.

Blend gradually increasing the speed to get all of the fruit chunks blended.

Serve immediately.

Supplies

Frequently Asked Questions

How do I make a mango pineapple smoothie?

Smoothies are such a simple meal replacement or treat to make! For this mango pineapple smoothie I combined frozen mango, pineapple chunks, pineapple juice, plain greek yogurt, milk, an orange and some honey in my blender and mixed until all the ingredients are well blended.

I like to slowly raise the speed on my blender to make sure I'm getting all the chunks. I also like to stop the blender, let everything settle and blend again to make sure there aren't any frozen chunks missed.

Notes: You could use fresh mango and/or fresh pineapple for this recipe. I used almond milk, but you can use whatever milk works for you.

Can I make this mango pineapple smoothie with coconut milk?

Yes! I used almond milk when I made mine, but whatever milk you have on hand will work.

Are mango pineapple smoothies healthy?

This smoothie recipe has a lot of nutrients with the fruits, yogurt and milk included. Both mangoes and pineapple have a lot of vitamin C, which is great for tissue repair, wound healing and collagen formation.

More Drinks You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Mango Pineapple Smoothie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
  • Diet: Gluten Free
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Description

This healthy recipe for a gluten free mango pineapple smoothie is made without banana. It is easy to make this simple smoothie with frozen mango, pineapple, orange and with milk. I walk you through how to make what I think is the best smoothie! 

Ingredients

Scale

Instructions

In your blender place the mango, pineapple, pineapple juice, yogurt, milk, orange and honey.

Blend gradually increasing the speed to get all of the fruit chunks blended.

Serve immediately.

Notes

I use canned pineapple chunks and the juice from the can.

  • Prep Time: 5 minutes
  • Category: Drinks
  • Method: Blended
  • Cuisine: Gluten Free

Top Tip

I used canned pineapple and packaged frozen mango chunks. It's easy to have these supplies on hand and not to have to worry about fresh ingredients going bad. Plus where I live it's not always easy to get fresh pineapple or mango.

Homemade Raspberry Lemonade

If you are looking for a refreshing summer drink that is as beautiful as it is delicious, this homemade raspberry lemonade is exactly what you need. A simple from scratch raspberry syrup made with frozen raspberries, sugar, and lemon zest gets combined with fresh lemon juice and cold water for the most gorgeous bright pink lemonade you have ever seen.

The best part is that because it uses frozen raspberries you can make this drink any time of year, not just when raspberries are in season.

a tumbler glass of homemade raspberry lemonade next to a pitcher of the drink.

This easy raspberry lemonade recipe comes together in just 10 minutes and is completely non alcoholic and naturally gluten free, making it the perfect drink for everyone at the table.

It is the kind of summer drink recipe that looks like you spent a lot of time on it but could not be simpler to pull together.

Whether you are hosting a backyard BBQ, bringing a drink to a summer gathering, or just want something cold and fruity to sip on a warm afternoon, this homemade pink lemonade is going to be your go to all season long.

If you like this delicious drink recipe you might also enjoy my Strawberry Daiquiri Mocktails, Lemon Lime Homemade Sports Drink or Classic Margarita Mocktail.

You can find all of my drink recipes here: Gluten Free Drink Recipes

a glass tumbler of homemade raspberry lemonade in front of a pitcher full of the drink.
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Ingredients

Instructions

In a saucepan over medium heat cook the raspberries, sugar and lemon zest until the mixture is warm and bubbling. Be sure to stir the mixture so it doesn't stick to the pan.

Pour the raspberry mixture through a fine mesh strainer to remove the seeds and pulp. Let the syrup cool.

In a pitcher add the cold water, lemon juice, raspberry syrup and ice. Stir to combine.

Serve immediately in tumblers with ice.

Supplies

Substitutions

You can easily substitute frozen strawberries or a mix of berries in this recipe.

  • Frozen Strawberries - instead of frozen raspberries you can use strawberries and get a similar bright pink color
  • Frozen Mixed Berries - the berry lemonade will be a bit more purple, but it will still be delicious and is a great way to use up leftover frozen berries.
  • Lime Juice - you can easily use lime juice and/or lime zest in the place of the lemon in this recipe

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Homemade Raspberry Lemonade

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This homemade raspberry lemonade is the most refreshing summer drink made from scratch with a simple homemade raspberry syrup using frozen raspberries, fresh lemon juice, and lemon zest. Ready in just 10 minutes, this beautiful bright pink lemonade is non alcoholic, naturally gluten free, and perfect for summer parties, BBQs, and everyday sipping all season long.

Ingredients

Units Scale

Instructions

In a saucepan over medium heat cook the raspberries, sugar and lemon zest until the mixture is warm and bubbling. Be sure to stir the mixture so it doesn't stick to the pan.

Pour the raspberry mixture through a fine mesh strainer to remove the seeds and pulp. Let the syrup cool.

In a pitcher add the cold water, lemon juice, raspberry syrup and ice. Stir to combine.

Serve immediately in tumblers with ice.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Drinks
  • Method: Stove Top
  • Cuisine: American

If you make this Homemade Raspberry Lemonade I would love to hear what you think! Leave a star rating and a comment below and let me know how you served it.

Don't forget to save this recipe to your Pinterest boards so you can find it again all summer long!

Top Tip

Make sure you let the raspberry syrup cool completely in the refrigerator before combining it with the lemon juice and water. If you add warm syrup to cold water the ice will melt immediately and you will end up with a watered down lemonade. Thirty minutes in the fridge is all it takes and it makes a big difference in how cold and refreshing the final drink is.

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Frequently Asked Questions

Can I use fresh raspberries instead of frozen?

Yes! Fresh raspberries work beautifully in this recipe and will give you the same gorgeous color and fresh fruity flavor. The reason this recipe calls for frozen raspberries is that they are available year round, making it easy to whip up a batch of homemade raspberry lemonade any time of year. If fresh raspberries are in season and you have them on hand, use the same amount and follow the recipe exactly as written.

How long does homemade raspberry lemonade last in the fridge?

This raspberry lemonade will keep in a sealed pitcher or glass container in the refrigerator for up to one week. If you know you are not serving it right away, mix everything together except the ice and add the ice right before serving. This keeps the lemonade from getting watered down as it sits.

Can I make this raspberry lemonade ahead of time?

Absolutely and I actually recommend it! Making the raspberry syrup a day ahead and storing it in the refrigerator means it will be perfectly chilled and ready to go when you need it. Simply combine the cooled syrup with the lemon juice and cold water right before serving and add ice. It is the perfect make ahead drink for summer parties and gatherings.

Can I make this into a sparkling raspberry lemonade?

Yes! Swap out some or all of the cold water for sparkling water or club soda to make a sparkling raspberry lemonade. Add the sparkling water right before serving so it stays bubbly and refreshing. This is a beautiful option for parties and special occasions.

Can I reduce the sugar in this recipe?

You can reduce the sugar in the raspberry syrup to suit your taste. Keep in mind that the sugar is what helps the syrup thicken and balance the tartness of the raspberries and lemon juice. If you reduce it too much the syrup will be thinner and the lemonade will be more tart. Start by reducing the sugar by a few tablespoons and taste as you go until you find the right balance for you.

Can I turn this into a raspberry lemonade mocktail?

Absolutely! This homemade raspberry lemonade is already non alcoholic and makes a fantastic base for mocktails. Add a splash of sparkling water, a sprig of fresh mint, and a few fresh raspberries as garnish for a beautiful and festive mocktail that is perfect for any occasion. You can also add a splash of coconut water for a fun tropical twist.

Storage

You can store this drink in the pitcher or a sealed glass container in the refrigerator for up to a week. If you know you aren't going to serve this recipe immediately you can mix everything together except for the ice. Add the ice right before serving to keep the drinks cold.