OK people, it's officially summer. In case you couldn't tell by the extreme heat and crazy weather. Or the fact that the 4th of July was just a few days ago. And I don't think there's anything that says summer more than lemonade. Maybe sitting by the pool with ice cream dripping down your fingers. Ooo wait. I totally have it. Sitting by the pool with ice cream dripping down your fingers sipping this lemonade. Summer overload.
I made this a few weeks ago for the bridal shower where I also made these sandwiches and Kaanan made these cupcakes. It was super delicious and a nice drink for a soon to be (any day now!!!) new Mom!
Source: Joy the Baker
For the sauce:
1 small package raspberries (about 6 oz)
1 tbsp sugar
1 tbsp water
For the simple syrup:
1 cup sugar
1 cup water
For the lemonade:
1 cup fresh squeezed lemon juice, 4 to 6 lemons
4 cups cold water
First, make the simple syrup. Heat the 1 cup water and 1 cup sugar in a small saucepan until sugar dissolves.
Meanwhile, make the sauce! Combine raspberries, sugar, and water in the bowl of a food processor and process until smooth. Set a fine mesh strainer over a bowl and pour in raspberry puree. Use a spatula to press the puree through the strainer so that only the seeds remain in the strainer.
Combine lemon juice, cold water, 1/4 cup of sauce and simple syrup in a large pitcher. Stir to combine and test to see if it needs more sugar. Refrigerate for at least 1 hour.
PS. This sauce is awesome on greek yogurt for breakfast in the morning. Or on top of vanilla ice cream. A-mazing.