Easy Raspberry LemonadeAngie McGowan
I just can’t get enough fresh lemonade in the summer. It’s so fun to make with my son, and so easy. I sit him on the counter and he helps squeeze the lemons. He loves to be “mommy’s little chef.” I cherish when he tries to help out in the kitchen, although sometimes it can be stressful. I’m always afraid when I sit him on the counter that I’ll forget to get the giant kitchen knife out of his reach in time. Luckily he’s only had one accident in the kitchen which was a burn that happened last week when he touched a hot pan on the stove when my back was turned. It did turn into a good opportunity for him to learn all about the thorny funny looking plant in the courtyard though, my aloe plant. He was in awe at the amazing healing properties.
For this lemonade recipe, I used frozen raspberries. You could also use fresh. I blended them in the blender with the lemon juice and sugar water. Then I used a fine mesh strainer to remove the seeds.
Easy Raspberry Lemonade
3/4 – 1 cup sugar (depending on how sweet you like your lemonade)
1 cup water
8 oz or 2 cups fresh or frozen raspberries
1 cup lemon juice
11 cups or enough water to fill 2 quart pitcher
1. Combine sugar and 1 cup water in a small saucepan. Bring to a boil and stir in sugar to dissolve. Let cool
2. Add lemon juice, sugar water and raspberries to blender. Blend on high
3. Stir using a fine mesh stainer and add to a 2 quart pitcher. Finish filling with water and stir to combine.