Some things are super simple and utterly lovely. This Raspberry Lemonade is one of those things.
- FOR THE RASPBERRY SAUCE:
- 6 ounces, weight Frozen Raspberries, Thawed
- 1 Tablespoon Sugar
- 1 Tablespoon Water
- FOR THE LEMONADE:
- 1 cup Sugar
- 1 cup Water
- 1 cup Fresh Lemon Juice
- 4 cups Cold Water
- ¼ cups Raspberry Sauce
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 that’s 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.
You’ll have extra raspberry sauce, save it for your next ice cream sundae or next batch of lemonade!