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Raspberry Lemonade from scratch
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Print this recipe Raspberry Lemonade Ingredients | |
1 cup | sugar |
1 cup | water |
¾ cup raspberries; pureed and pushed through a fine mesh sieve; plus more whole berries for garnish if desired | |
1 cup | fresh lemon juice, (this equaled close to 8 of my lemons) |
4-6 cups | cold water, (this will vary depending on your taste) |
Directions
1. Make a simple syrup by combining the sugar with 1 cup of water in a saucepan. Place over medium heat and heat until the sugar in completely dissolved; swirl the pan occasionally. Let cool.
2. Measure 3/4 of fresh raspberries and puree them in your blender or food processor.
3. Push the raspberry puree through a fine mesh sieve to separate the seeds from the pulp.
4. Once the simple syrup has cooled, combine the raspberry puree, simple syrup and lemon juice in a large pitcher.
5. Add 4-6 cups of cold water. The amount of water you use will depend on your taste, so add as little or as much as you want to achieve your perfect sweet/tart balance.
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