Wednesday, July 6, 2011

Raspberry Lemonade


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!

Raspberry Lemonade
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.

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