1 Roll the lemons on the counter to loosen the juice, then cut and juice them to get about 1 1/4 cups of fresh lemon juice. 🍋

2 In a heatproof jar or small saucepan, combine the raspberries and honey, then pour in 1 cup of hot water to dissolve the honey and release the raspberry color. Stir and mash the raspberries gently with a spoon. 🍓🍯

3 Let the raspberry mixture steep for 5 minutes, then strain through a fine mesh sieve into a bowl, pressing the solids to extract as much liquid and color as possible. Discard seeds. 🥄

4 In a large pitcher, combine the fresh lemon juice, the strained raspberry syrup, and 4 cups of cold water. Stir well to combine. 💧

5 Taste and adjust sweetness or tartness: add more water if too strong, or a little extra honey/sugar if you prefer sweeter. Add a pinch of salt if desired to enhance flavors. 🧂

6 Refrigerate the pink lemonade for at least 10 minutes to chill, or serve immediately over ice for a quick refresher. 🧊

7 Serve in glasses with ice, garnish with lemon slices and mint sprigs. Enjoy your natural pink lemonade! 🌿🍋