Raspberry Lemonade

Recipe from


Ingredients

1 (14-ounce) package frozen raspberries, thawed
1 (16-ounce) jar maraschino cherries without stems
1 1/4 cups sugar
3/4 cup fresh lemon juice (about 5 lemons)
1/4 cup fresh lime juice (about 1 large lime)
3 cups water

Preparation

Process first 5 ingredients in a blender until smooth, stopping to scrape down sides. Pour fruit mixture through a wire-mesh strainer into a pitcher, discarding solids. Stir in 3 cups water. Serve over ice.

Blackberry Lemonade: Substitute 1 (14-ounce) package frozen blackberries, thawed, for frozen raspberries. Proceed as directed. Makes 6 cups.

Cherry-Berry Lemonade: Substitute 1 (16-ounce) package frozen mixed berries, thawed, for frozen raspberries. Proceed as directed, using 2 cups water. Makes 5 cups.

Cherry-Berry Lemonade Pops: Pour Cherry-Berry Lemonade evenly into 14 (4-ounce) plastic pop molds. Insert plastic pop sticks, and freeze 4 hours or until firm. Makes 14 pops.

Note:

April 2003
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