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Post by Sheila on Apr 10, 2008 23:01:25 GMT -5
Raspberry Lemonade 3/4 cup sugar 1/2 cup water 1 cup fresh lemon juice (about 4 lemons) 3 1/2 cups water 1 container (10 ounces) frozen raspberries in syrup, thawed 3/4 cup water
Mix sugar and 1/2 cup water in 1-quart saucepan. Cook over medium heat, stirring once, until sugar is dissolved. Cool to room temperature. Mix cooled sugar syrup, the lemon juice and 3 1/2 cups water in 2-quart nonmetal pitcher. Place raspberries in strainer over small bowl to drain (do not press berries through strainer). Reserve berries for making ice cubes. Stir raspberry liquid into lemon mixture; refrigerate. Spoon raspberries evenly into 12 sections of ice-cube tray. Divide 3/4 cup water evenly among sections with raspberries. Freeze about 2 hours or until firm. Serve lemonade over ice cubes.
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