To this version, I’ve added puréed fresh raspberries to give it a fruity flavor and a vibrant pink color. The recipe is endlessly adaptable: Like it tart? Go light on the sugar. Want it boozy? Add a splash of vodka or tequila. Feeling fancy? Dress it up with lemon slices, fresh berries and mint.
Author: Once Upon A Chef
, freshly squeezed, juiced
Fresh Raspberries (1 3/4 cups)
Lemons (1 3/4 cups)
in a blender.
Puree till smooth.
Pass the mixture through a fine sieve into a large bowl to strain out the seeds.
Add the remaining lemon juice,
Water (5 cups)
Granulated Sugar (1 cup)
to the bowl and stir until the sugar is dissolved.
Taste, then and add more sugar, lemon juice, or water if necessary.
Pour into glasses with ice cubes and garnish with wedges cut from the
Fresh Mint (to taste)
if desired. The lemonade will keep in the fridge for a few days. Enjoy!
Nutrition Per Serving
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