Recipes

[LuvAutumn]

Raspberry Lemonade

1 cup sugar

1 cup water

3/4 cup raspberries; plus extra whole berries for garnish if desired.

1 cup fresh lemon juice (about 8 lemons)

4-6 cups cold water (this will vary depending on your taste)

Make a simple syrup by mixing the sugar with 1 cup water in a saucepan over medium heat and heat until the sugar is dissolved. Swirl pan occasionally. Let cool.

Puree raspberries in blender. Push the raspberry puree through a fine mesh sieve to separate the seeds from the pulp.

Once the simple sugar has cooled combine the raspberry puree, simple sugar and lemon juice together in a large pitcher.

Add 4-6 cups cold water. The amount of water will depend on your taste, so add as little or as much as you want to achieve the perfect sweet/tart balance.

Serve over ice!