Raspberry Lemonade
(makes about 2 quarts)
- 1 cup sugar
- 1 cup fresh-squeezed lemon juice
- 1 1/2 cups frozen or fresh raspberries
- water
garnishes: fresh raspberries, lemon slices
sugar for the rims of your glasses
-Make a simple syrup. Heat the 1 cup of sugar and 1 cup of water over medium heat, stirring often, until the
sugar is melted. Do not allow to boil.
-Puree your raspberries in a blender or a food processor, along with 1 cup of water.
-Set a strainer over a bowl and drain the raspberries. Stirring with a spoon will help the juice drain.
-Add the freshly squeezed lemon juice into the strainer and stir to get all of the raspberry juice to drain.
-Pour the strained raspberry puree/lemon juice mixture into an ice-filled pitcher. Add water and stir.
-Refrigerate if not serving immediately.