RASPBERRY PINK LEMONADE RECIPE BY TASTY
Here's what you need: raspberry, water, lemon juice
Provided by Devin Rogerino
Categories Drinks
Time 30m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Place all ingredients in a glass and muddle to infuse flavors.
- Strain and serve.
- Enjoy!
Nutrition Facts : Calories 54 calories, Carbohydrate 14 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, Sugar 4 grams
RASPBERRY LEMONADE
Provided by Ree Drummond : Food Network
Categories beverage
Time 5m
Yield 2 1/2 quarts
Number Of Ingredients 3
Steps:
- 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.
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 :
RASPBERRY LEMONADE SORBET RECIPE BY TASTY
Here's what you need: raspberry, lemon juice, water, sugar, raspberry
Provided by Claire Nolan
Categories Desserts
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine water, sugar, and raspberries in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
- Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
- In a blender, combine simple syrup, the remaining raspberries, and lemon juice. Blend until well-combined.
- Pour into an 8×8 inch (20x20 cm) baking dish and freeze for at least 12 hours.
- Take out of the freezer and let sit for 5-10 minutes before scooping then serve.
- Enjoy!
Nutrition Facts : Calories 126 calories, Carbohydrate 31 grams, Fat 0 grams, Fiber 4 grams, Protein 0 grams, Sugar 26 grams
RASPBERRY LEMONADE
This crisp, tart beverage is a real thirst-quencher on a hot day. Pretty enough to serve at a bridal shower and refreshing enough to pour at a picnic, it's a fun change from iced tea or regular lemonade.-Dorothy Jennings, Waterloo, Iowa
Provided by Taste of Home
Time 15m
Yield 3-1/2 quarts.
Number Of Ingredients 5
Steps:
- In a blender, combine lemonade concentrate, raspberries and sugar. Cover and process until blended. Strain to remove seeds. In a 4-1/2-qt. container, combine raspberry mixture, club soda and ice cubes. Serve immediately.
Nutrition Facts : Calories 144 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 34mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 2g fiber), Protein 0 protein.
RASPBERRY LEMONADE CONCENTRATE
Here's a concentrate that allows you to enjoy a refreshing summer beverage any time of year. Sweet raspberries balance the tartness from lemons. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 40m
Yield 5 pints of concentrate (4 servings each).
Number Of Ingredients 5
Steps:
- Place raspberries in a food processor; cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Place juice in a Dutch oven; stir in sugar and lemon juice. Heat over medium-high heat to 190°. Do not boil. , Remove from heat; skim off foam. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/4-in. headspace. Wipe rims; screw on bands until fingertip tight. , Place jars into canner simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool., To use concentrate: Mix 1 pint concentrate with 1 pint tonic water. Serve over ice.
Nutrition Facts : Calories 319 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 83g carbohydrate (78g sugars, Fiber 1g fiber), Protein 1g protein.
RASPBERRY LEMONADE
The most refreshing pitcher of raspberry lemonade starts with homemade fresh raspberry syrup. Learn our recipe for pink lemonade here.
Provided by Al Sotack
Time 10m
Yield Makes about 7 cups; 8 to 10 servings
Number Of Ingredients 4
Steps:
- In a large pitcher, stir together 3 cups filtered or sparkling water, 1¼ cups fresh lemon juice, and 1 cup Raspberry Syrup. Add 2 cups ice and stir for 20 seconds to mix and chill. Garnish with lemon wheels and serve in ice-filled glasses.
RASPBERRY PEACH LEMONADE SLUSH RECIPE BY TASTY
Here's what you need: water, granulated sugar, Fresh Squeezed Lemon Juice, frozen raspberry, frozen peach, fresh raspberries
Provided by SpongeTowels
Categories Drinks
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Combine water and sugar in a small saucepan, and bring to a slight simmer over medium heat. Stir until sugar is dissolved, then remove from heat and allow to cool.
- Using a high speed blender, add ¼ cup lemon juice, ½ cup simple syrup, and 2 cups frozen peach slices to the blender cup. Blend on high until smooth. Transfer to a large cup, and set aside.
- Using the same blender cup, add ¼ cup lemon juice, ½ cup simple syrup, and 2 cups frozen raspberries. Blend on high until smooth.
- Layer slush mixtures into 2 glasses, starting with the raspberry lemonade slush, then peach lemonade slush, repeat until glasses full, then garnish with fresh raspberries and serve immediately.
- Enjoy!
Nutrition Facts : Calories 478 calories, Carbohydrate 121 grams, Fat 2 grams, Fiber 19 grams, Protein 5 grams, Sugar 96 grams
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SPARKLING RASPBERRY LEMONADE RECIPE
From natashaskitchen.com
5/5 (9)Category BeverageCuisine AmericanTotal Time 15 mins
- In the bowl of an electric blender, puree together the thawed lemonade can with 1/4 cup sugar and 1 bag of thawed raspberries (just make sure to take them out of the bag, do not put the bag in the blender - just in case) ;).
- If you don't want the seeds to be present in your lemonade, you can strain the syrup through a cheese cloth or sieve pressing on the seeds to get as much syrup through as possible. This part is a little annoying but it really only takes a few minutes. Discard leftover seeds
- Just before your party, combine the raspberry lemonade mixture with your club soda in your punch bowl and toss in fresh raspberries and lemon slices for prettiness.
- Note: If you want to make individual cups, add ice to a tall glass then top with 1/3 cup of raspberry syrup and gently pour in 1 cup club soda then toss in some raspberries and a slice of lemon for vacation effect ;)
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4.3/5 (4)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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