RASPBERRY LEMONADE
Puréed fresh raspberries give this fresh squeezed raspberry lemonade fruity flavor and a vibrant pink color.
Provided by Jennifer Segal
Categories Drinks
Time 15m
Yield 1¾ quarts
Number Of Ingredients 6
Steps:
- Combine the raspberries and ½ cup of the lemon juice in a blender; purée until smooth, then pass the mixture through a fine sieve into a large bowl to strain out the seeds (the fastest way to force it through is by pressing a ladle against the strainer in a circular motion). Add the remaining lemon juice, water, and sugar to the bowl and stir until the sugar is dissolved. Taste, then and add more sugar, lemon juice or water if necessary (keep in mind that ice cubes will water it down). Pour into glasses with ice cubes and garnish with lemon wedges, raspberries and fresh mint, if desired. The lemonade will keep in the fridge for a few days.
Nutrition Facts :
EASY RASPBERRY LEMONADE
We came up with this recipe for my brother's wedding reception. We wanted to serve something that was easy and quick to fix, yet good at the same time. After a few tries, we ended up with this recipe...and a lot of compliments.
Provided by Tori Hermansen
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 5m
Yield 18
Number Of Ingredients 7
Steps:
- In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with a fresh raspberry and a mint leaf.
Nutrition Facts : Calories 56.5 calories, Carbohydrate 14.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, Sodium 4.5 mg, Sugar 10.4 g
MINTED LEMONADE
Steps:
- To make simple syrup: Place 2 cups sugar and 2 cups water in a saucepan and bring to a boil. Stir until sugar is dissolved and let cool. Place lemon juice in a large pitcher, add remaining 4 cups water and 1 cup of the simple syrup or more to taste. Stir in mint leaves and refrigerate for 1 hour. Serve over ice.
RASPBERRY LEMONADE
Enlist raspberries -- those on the verge of being overripe are perfect -- to sweeten lemonade and turn it a pleasing shade of pink. Pounding the lemon slices releases oil from the rinds, rounding out the flavor.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 9 cups
Number Of Ingredients 6
Steps:
- Combine lemons, raspberries, and sugar in a large pot. Pound the mixture firmly with the end of a straight rolling pin (or a large wooden spoon), extracting as much juice as possible, about 10 minutes. Stir in water. Pour through a sieve into a large bowl. Press the solids until all juice is extracted. Discard the solids. Serve over ice.
- Cocktail version: Stir tequila into lemonade. Serve over ice, and garnish with mint.
ICED AND MINTED RASPBERRY LEMONADE
This is from the 'Taste of Homes - Light and Tasty' magazine. I feel it is really cool for 2 reasons, 1 - it is low cal and 2 - it really sounds so cool.
Provided by Charishma_Ramchanda
Categories Beverages
Time 15m
Yield 7 serving(s)
Number Of Ingredients 5
Steps:
- Firstly, mash and strain raspberries and make sure you reserve the juice.
- Discard the pulp and seeds.
- Take a punch bowl or a large container.
- Combine the lemon juice, sugar and mint in it.
- Stir in water and the reserved raspberry juice.
- Serve over ice and enjoy your minted raspberry lemonade to your heart's content!
Nutrition Facts : Calories 96.3, Fat 0.1, Sodium 4.6, Carbohydrate 25.5, Fiber 0.7, Sugar 22.6, Protein 0.2
RASPBERRY MINT LEMONADE
Made this experimenting, but it actually came out pretty good, in my opinion. My husband loves it. Prep time does not include freezing time.
Provided by Brisket in Roses
Categories Beverages
Time 5m
Yield 2 ice cube trays
Number Of Ingredients 3
Steps:
- Make your lemonade, however you like it. Everyone has their own recipe for lemonade.
- In an ice cube tray, place one raspberry and one mint leaf in each compartment (if the mint leaves are small, I usually put two).
- Fill ice cube tray with lemonade and freeze.
- Once frozen, add to your lemonade. Once the cubes start to melt, it will infuse the lemonade with the flavor of the raspberries and mint leaves, and since it was frozen with lemonade and not just plain water, it will not "water down" the flavors.
Nutrition Facts : Calories 81.1, Fat 1, Sodium 1.6, Carbohydrate 18.6, Fiber 10.1, Sugar 6.9, Protein 1.9
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4/5 (3)Category DrinkCuisine LemonadeTotal Time 15 mins
- Add the raspberries, sugar and 2 cups warm water to a blender and blend until smooth. Strain through fine mesh sieve into pitcher, using a spatula to push the liquid through (discard the seeds; this takes a few minutes to complete).
- Add 4 cups cold water and the fresh squeezed lemon juice. Add ice to the pitcher and serve. If desired, garnish with extra raspberries and fresh mint sprigs.
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- Combine water and sugar in a small saucepan. Bring to a boil, stirring occasionally until sugar is dissolved, about 5 to 10 minutes.
- Stir in frozen raspberries and return to a boil. Remove from the heat and mash mixture using a fork.
- Drain mixture through a fine mesh strainer, pressing raspberry pulp with a spatula to extract as much liquid as possible. Discard solids and refrigerate syrup until cooled.
- In a large pitcher muddle mint and fresh raspberries. Add lemon juice, cooled raspberry simple syrup, and sparkling lemonade for a sweeter taste or sparkling water, and stir to combine. Add enough ice to fill the pitcher.
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