Raspberry Lemonade

This recipe takes lemonade to another level by adding raspberries. You can use fresh or frozen berries to make this any time of year.

Prep time:
Yield: 2 1/2 quarts
Serving size: 2
Calories per serving: 681

2 cups fresh lemon juice (from about 15 lemons)
1 1/2 cups sugar
10 1/2 ounces bag frozen raspberries

Put the lemon juice in a pitcher. Mix the sugar and 1 1/2 cups water to make a syrup, stirring well until the sugar dissolves. Add the sugar syrup to the lemon juice and top with 4 cups water. Taste to make sure it's sweet enough for you, then add the raspberries. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!) Stir the lemonade, then chill in the fridge.

Fill mason jars with ice cubes and top them off with the lemonade.

Source: foodnetwork.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Add Recipe to Cook'n

blog comments powered by Disqus