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Photo: Howard L. Puckett; Styling: Fonda Shaia Photo by: Photo: Howard L. Puckett; Styling: Fonda Shaia

Raspberry Lemonade

Cooking Light JUNE 1998

  • Yield: 4 servings (serving size: 1 cup)

Ingredients

  • 3 cups cold water, divided
  • 1 cup fresh raspberries
  • 1 (6-ounce) can thawed lemonade concentrate, undiluted
  • Mint sprigs (optional)

Preparation

Combine 3/4 cup water and raspberries in a blender; process until smooth. Strain mixture through a sieve into a medium bowl; discard seeds. Combine raspberry liquid, 2 1/4 cups water, and lemonade concentrate in a pitcher; chill. Serve garnished with mint, if desired.

Nutritional Information

Amount per serving
  • Calories: 92
  • Calories from fat: 3%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.4g
  • Carbohydrate: 23.6g
  • Fiber: 2.5g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 2mg
  • Calcium: 10mg
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Raspberry Lemonade Recipe

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