Food recipes
Summer Sweet Raspberry Lemonade
Summer Sweet Raspberry Lemonade Ingredients: raspberries, raw sugars, granulated water, bottled, generic sugars, granulated water, bottled, generic lemon juice, raw water, bottled, generic raspberries, raw Directions:...
Summer Sweet Raspberry Lemonade
Ingredients:
raspberries, raw
sugars, granulated
water, bottled, generic
sugars, granulated
water, bottled, generic
lemon juice, raw
water, bottled, generic
raspberries, raw
Directions:
For the 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 thats in the bowl.
For the Lemonade:
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.
Youll have extra raspberry sauce, save it for your next ice cream sundae or next batch of lemonade!
Ingredients:
raspberries, raw
sugars, granulated
water, bottled, generic
sugars, granulated
water, bottled, generic
lemon juice, raw
water, bottled, generic
raspberries, raw
Directions:
For the 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 thats in the bowl.
For the Lemonade:
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.
Youll have extra raspberry sauce, save it for your next ice cream sundae or next batch of lemonade!