Raspberry-Peach Lemonade

Oxmoor House
Kick up classic raspberry lemonade: Peach and ginger add a sweet-spicy twist.

Yield:

Serves 6 (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 133
Caloriesfromfat 0.0 %
Fat 0.3 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.8 g
Carbohydrate 35 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 1 mg
Calcium 12 mg

Ingredients

4 cups water
1 cup coarsely chopped peeled peach (about 1 large peach)
3/4 cup sugar
1 tablespoon grated peeled fresh ginger
1 (6-ounce) container raspberries
1 cup fresh lemon juice (about 6 large lemons)
Ice

Preparation

1. Place first 5 ingredients in a medium saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 3 minutes. Remove from heat; cool slightly.

2. Strain mixture through a sieve into a bowl, reserving liquid and solids. Place solids in a blender; process until smooth.

3. Combine pureed mixture and liquid. Stir in lemon juice. Cover and refrigerate 1 hour or until thoroughly chilled. Serve over ice.

Note:

Cooking Light Chill

May 2013