Summer Sweet Raspberry Lemonade

By AzWench

Here’s some dreamy Raspberry Lemonade, and all sort sof recipes that you might consider making for your mom and family this weekend.

Ingredients

• Easy Raspberry Sauce:
• 1 cup sugar, for a less sweet lemonade, take the sugar down to 3/4 cup
• 1 cup water to make the simple syrup
• 1 cup fresh lemon juice
• 4 cups cold water
• 2 Tablespoons to 1/4 cup raspberry sauce, depending on how much raspberry you like
• 1/2 of a 12-ounce bag frozen raspberries, thawed
• 1 tablespoons sugar
• 1 tablespoons water

Details

Adapted from joythebaker.com

Preparation

Step 1

Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.

While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.

Add the juice and the sugar water to a pitcher. Add 4 cups of cold water, more or less to the desired strength. Add the prepared raspberry sauce and stir to combine. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.

Serve over ice.

Easy Raspberry Sauce:

Place the thawed raspberries in the bowl of a food processor fitted with a blade attachment. Add sugar and water and mix until the raspberries form a smooth puree. Transfer raspberry puree to a fine mesh strainer fit over a bowl. Press the puree through the strainer, until only the raspberry seeds and a bit of pulp remain the the strainer, and a beautiful raspberry sauce is all that’s in the bowl.

Prosecco Raspberry Lemonade: Fill a glass with ice cubes. Fill the glass half full with raspberry lemonade and top with Prosecco or Champagne. Garnish with fresh basil or mint leaves. Hey! Hey! Cocktail!