very refreshing summer drink. I used splenda instead, which didn't seem to sweeten as well as sugar - had to double the amount of splenda. afterwards, was perfect mix of tart and sweet. perfect with a splash of vodka too!
Fresh Raspberry Lemonade
Photo: Marcus Nilsson; Styling: Angharad Bailey
Yield: 8 servings (serving size: about 1 cup)
Total:
Recipe from
More From Cooking Light
Recipe Time
Hands On:
26 Minutes
Total:
26 Minutes
Nutritional Information
Amount per serving
- Calories: 115
- Fat: 0.3g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.2g
- Protein: 0.8g
- Carbohydrate: 30g
- Fiber: 0.5g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 15mg
- Calcium: 21mg
Ingredients
- 3/4 cup sugar
- 2 cups water, divided
- 2 cups fresh raspberries
- 1/2 cup fresh orange juice (about 1 orange)
- 1 3/4 cups fresh lemon juice (about 13 medium lemons)
- 16 ounces sparkling water, chilled
Preparation
- 1. Combine sugar and 3/4 cup water in a small saucepan; bring to a boil. Cook 2 minutes, stirring until sugar dissolves. Cool to room temperature.
- 2. Combine remaining 1 1/4 cups water and raspberries in a blender; pulse 10 times or until well blended. Strain mixture through a fine sieve into a large pitcher; discard solids. Add orange juice, lemon juice, sparkling water, and cooled syrup to pitcher; stir to combine. Serve immediately over ice.
Fresh Raspberry Lemonade Recipe at a Glance
- COURSE: Beverages
- CONVENIENCE: Entertaining
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- COOKING METHOD: Blender
- OCCASION: Summer
- PUBLICATION: Cooking Light
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