Raspberry Lemonade

By shauna

Ingredients

• 1 C. Sugar
• 1 C. Water
• 3/4 C. Raspberries; pureed & pushed through a fine mesh sieve; plus more whole berries for garnish if desired
• 1 C. Fresh Lemon Juice (approx. 8 lemons)
• 4-6 C. Cold Water (this will vary depending on your taste)

Preparation

Step 1

Make a simple syrup by combining the sugar with 1 C. of water in a saucepan. Place over med heat & heat till the sugar is completely dissolved; swirl the pan occasionally; let cool. Measure 3/4 of fresh raspberries & puree them in blender or food processor. Push the puree through a fine mesh sieve to separate the seeds from the pulp. Once the simple syrup has cooled, combine the raspberry puree, simple syrup & lemon juice in a lg. pitcher. Add 4-6 C. cold water. The amount will depend on your taste to achieve the perfect sweet/tart balance.