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  • I'm Kristen, a clumsy but determined home cook and crafter living in the Boston area with my husband, B, and I have an interest in all things food and craft.

    This blog was created to keep track of my various projects and adventures. They may not all be successes, but my goal is to remain unintimidated by whatever engages my curiosity.



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May
29
2008
Raspberry Lemonade

It was Memorial Day, and our barbecue was just about ready when I suddenly got a craving for some sort of lemonade. I mentally ran through a list of fruits that I could combine with the lemons and decided on raspberries…both because I liked the idea and because I had a bag of frozen raspberries on hand.

Since this craving came on strong only about half an hour before our meal, I had to make do with the four lemons that I had, so I ended up cutting the recipe to a third of the original amount. I also didn’t have time to thaw the raspberries as the recipe suggests, so I added the frozen berries to about two cups of water and blended them with a stick blender. I doubled the amount of raspberries in the original recipe and came out with something quite tasty, though the tart lemon flavor wasn’t nearly as noticeable as it would’ve been if I had used the original amount of berries. If you like a tart, more lemony lemonade, stick with half the amount of raspberries called for in the recipe below. Quick, refreshing, and a great drink to accompany any summer meal.

Raspberry Lemonade
adapted from Raspberry Lemonade by Gale Gand

Notes: If you’re like me and don’t have time to thaw the raspberries, add them to about two cups of the water called for in the recipe and blend in a blender or with a stick blender. Then pour the mixture through a strainer to remove any seeds.

Ingredients

1 1/2 cups fresh, thawed or frozen raspberries
9 cups water
2 cups freshly squeezed lemon juice (about 12 lemons)
1 1/2 cups agave nectar (or 2 cups white sugar)
lemon slices for garnish (optional)

Directions

1. Puree the raspberries in a blender or with a stick blender. Strain the puree through a sieve and mix with the water, lemon juice, and agave nectar (or sugar). Serve cold with ice and garnish the glass with a lemon slice.

Posted in Alternatively Sweetened, Beverages, Food, Quick and Easy | No Comments »

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