This tangy, refreshing lemonade makes a perfect punch for any occasion.
Makes 10 cups lemonade
12-ounce package frozen raspberries (no sugar added), thawed
1½ cups superfine sugar
1½ cups fresh lemon juice (or lime juice for Red Raspberry Limeade)
7 cups cold water or sparkling water, seltzer or club soda
Nutritional information per serving (one cup):
Calories 160 (0% from fat) • carb. 42g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 3mg • calc. 9mg • fiber 2g
1. Put the raspberries in the mixing cup. Insert the hand blender in the mixing cup, making certain the protective guard is submerged in the raspberries. Blend on High, using a gentle up-and-down motion, moving the blender from the bottom to just under the top of the raspberries, until the raspberries are blended and completely pureed.
2. Press raspberry puree through a fine mesh strainer (chinois) using a wooden spoon or spatula. There will be about 1 cup puree. Put raspberry puree in a large pitcher with the sugar. Insert the hand blender in the mixture, making certain the protective guard is submerged in the mixture. Blend on High, using a gentle up-and-down motion, until the sugar is completely dissolved, about 1 minute.
3. Add the lemon juice and blend again until completely mixed, about 15 seconds. To serve, add chilled water to raspberry-lemon mixture. Serve over ice and garnish with a sprig of fresh mint, a thin slice of lemon, and some fresh raspberries.