Drinks Anyone?

Let’s face it. I’m not blogging enough and you deserve better. It’s not that I don’t have several really great recipes for you, because I do. I’ve just had a lack of time and inspiration to write the stories that I love to share along with the recipes. But, enough of that – today you are getting a recipe. Story or no story and you are going to love it…. or is that a little presumptuous? I’ll think I’ll be brave and say no.

Two words: Raspberry Lemonade. It’s fresh, cold and delicious. Raspberries are at their peak right now and they give the best flavor to fresh squeezed lemonade. And if you’ve never had or made fresh squeezed lemonade then you are in for a treat. Store bought lemonade doesn’t even compare. And depending on the type juicer you have it can be pretty easy to throw it together.

Lemonade is a crowd pleaser. If you whip out a pitcher of fresh squeezed anything at a party I can guarantee that your guests with gather around anxiously waiting for a glass. There is just something so appealing about a tall glass of fresh juice. Vodka or no vodka 🙂

So hear you are. My fail-safe, crowd-pleaser raspberry lemonade. Make a batch for a backyard BBQ, a book club gathering or just for yourself to enjoy all week. It also makes a great popsicle. I use my kitchen-aid juicer attachment – one of the best $25 you can spend if you don’t have one.

For a really great cold brew recipe check out Diggin Food. I’m going to make some this weekend!

Enjoy!

Raspberry Lemonade

Makes one large pitcher (I realize that is a bit ambiguous but it will have to work)

2 bags of lemons, approx 12 – 18 lemons.

–       You should get about 4 cups of lemon juice

3 cups of water

3/4 cup sugar (or more depending on how sweet you like it. Taste the lemonade and add sugar as necessary.

1 pint of raspberries plus 1 tablespoon sugar

  1. Juice all of your lemons. Pour into a pitcher and add water and sugar. Taste. If you want it sweeter or less lemony, ad more water and sugar.
  2. Puree raspberries and sugar in a food processor. Using a fine mesh strainer, strain the raspberries into the lemonade.
  3. Stir and refrigerate. When ready to serve pour over ice and garnish with a slice of lemon and a couple raspberries.

You may need to up your water or sugar or maybe even use less depending on your test but this will give you a great starting ground. Now go by some lemons and raspberries and get to juicing!

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Comments

  1. Linda Bell says:

    Yum! That is such a great recipe!
    I went to a lavender farm in Seattle last weekend – it was $5.00 to cut your own big bunch, they provided scissors and ribbon. The farmers served lavender lemonade with lots of ice and whole blueberries – absoutely heaven. We’re going to have to try it out.

    • I am so jealous that you were in Seattle…at a lavender farm…drinking lemonade. That makes me think of Cowichan Bay and how I wish I could spend the summers there! I hope you bring some of that lemonade to Sunday dinner 🙂

  2. Iron Mom Morgan says:

    I found that if you roll your lemons with the palm of your hand a few times before peeling, it lets more juice go. Then after peeling, save the lemon peels and make Candied Lemon Peels.

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