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.