Fresh Raspberry Lemonade Recipes

Steps:

• Puree the raspberries in a blender and strain through a fine sieve into a pitcher. Add the remaining ingredients and whisk together until the sugar dissolves. Serve over ice.

Steps:

• Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)
• Fill mason jars with ice cubes and top them off with the lemonade.

Steps:

• Place the raspberries and 2 tablespoons of sugar into a small saucepan over medium heat. Bring to a boil. Cook, stirring occasionally, until reduced by about 1/3. Remove from heat, and strain through a sieve to remove the seeds. Set aside to cool.
• In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the raspberry sauce and lemon zest until well blended. Combine the flour, baking powder and salt; stir into the batter. Cover and refrigerate for about 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
• Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
• Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
• Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide slices. Return the slices to the baking sheets cut side down.
• Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted on each side. Cool completely, then store in an airtight container.

Steps:

• In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with a fresh raspberry and a mint leaf.

Steps:

• Combine sugar and 3/4 cup water in a small saucepan; bring to a boil. Cook 2 minutes, stirring until sugar dissolves. Cool to room temperature.
• Combine remaining 1 1/4 cups water and raspberries in a blender; pulse 10 times or until well blended.
• Strain mixture through a fine sieve into a large pitcher; discard solids. Add orange juice, lemon juice, sparkling water, and cooled syrup to pitcher; stir to combine.
• Serve immediately over ice.

Steps:

• Combine frozen raspberries, sugar, and 1/2 cup water in medium saucepan. Stir over medium heat until sugar dissolves and berries thaw. Increase heat and boil 3 minutes. Strain raspberry mixture into bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Mix lemon peel into raspberry syrup in bowl. Chill until cold.
• Stir raspberry syrup, lemon juice, and sparkling water in large pitcher to blend. Fill 6 glasses with ice cubes. Pour raspberry lemonade into glasses. Add fresh raspberries to each glass, if desired. Garnish with lemon slices and serve.

Steps:

• Squeeze lemons (about 10 medium size lemons)( I usually use my citrus juicer) . Strain juice of lemons in col lender to make sure all pulp from lemons are removed. measure 1 3/4 cup of lemon juice and pour into one gallon pitcer.
• in a sauce pan combine 1 3/4- 2 cups of sugar (depending on taste) with 2 cups of water over medium heat until sugar is completely dissolved( about 4minutes).
• Let cool slightly and pour into pitcher with lemon juice and fill rest with water.
• Refrigerate gallon of lemonade pitcher to cool.
• Serve over ice and garnish if desired.