May 17, 2017


Fresh or dry pack frozen raspberries - 1 1/2 cups
Fresh lemon juice - 1/2 cup
Sugar - 1 cup
Fresh mint sprigs - 3
Water - 5 cups
Lemon slices for garnish

  • Combine the water and the sugar in a large saucepan. Bring the liquid to boiling over high heat, stirring to dissolve the sugar.
  • remove the saucepan from the heat and add the mint, if you wish.
  • Chill the syrup for one hour.
  • remove the mint if used. Combine the raspberries and one cup of the sugar syrup and blend it to make puree.
  • strain the puree into the pitcher and add the remaining syrup and the lemon juice.
  • Stir well.
  • Serve the lemonade over ice in tall glasses, garnished with lemon slices.

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