RASPBERRY LEMONADE
Provided by Ree Drummond Bio & Top Recipes
Categories beverage
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 4
Steps:
- Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)
- 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 :
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
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
Steps:
- Puree the raspberries in a blender and strain through a fine sieve into a pitcher. Add the remaining ingredients and whisk together until the sugar dissolves. Serve over ice.
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
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.
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.
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