Raspberry Lemonade Marmalade Recipes

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:

• Using a vegetable peeler, remove rind from lemons in wide strips, thinly slice to make 3/4 cup.In a small saucepan, combine rind and water.
• Bring to a boil over high heat. reduce heat and simmer, covered, for 10 minutes or until rind is softened then set aside.
• Remove and discard remaining peel and pith from lemons.
• Finely chop lemons, discarding seeds and any connective membranes. measure 3 1/2 cups, including juices.
• In a large saucepan combine chopped lemons, cooked rind with liquid and raspberries. Stir in pectin until dissolved.
• Bring to a full boil over high heat, stirring constantly.
• Add sugar in a steady stream, stirring constantly to dissolve sugar. Boil hard for 1 minute. Remove from heat and ladle off any foam if necessary.
• Stir for 5 to 8 minutes to prevent floating rind.
• Ladle into prepared jars leaving a 1/4" headspace.
• Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.

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:

• 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:

• Place raspberries in a food processor; cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Place juice in a Dutch oven; stir in sugar and lemon juice. Heat over medium-high heat to 190°. Do not boil. , Remove from heat; skim off foam. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/4-in. headspace. Wipe rims; screw on bands until fingertip tight. , Place jars into canner simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool., To use concentrate: Mix 1 pint concentrate with 1 pint tonic water. Serve over ice.

Steps:

• Lightly spray 11x15 baking sheet with non stick cooking spray.
• Combine raspberry puree and the gelatin in a medium bowl and whisk until well blended and smooth. Set aside.
• Combine lemon juice, corn syrup, salt and sugar in a 6-quart sauce pan on medium heat.
• Bring the mixture to a boil, be sure to brush the sides of the pan with a clean, moistened pastry brush to prevent sugar crystals from forming.
• Using a candy thermometer, continue to boil the mixture until it reaches 240°F Do NOT stir.
• Remove pan from heat and stir in the gelatin mixture.
• Transfer mixture to a stand mixer with a whisk attachment.
• Whip mixture for 12 minutes - starting on the lowest setting and gradually increasing to high.
• Add lemon zest to mixture and whip for 30 more seconds.
• Scrape mixture into sheet pan and let set at room temperature at least 4.
• After mixture has cooled and set, combine cornstarch and confectioners sugar and dust onto top.
• Carefully coat a knife with more cornstarch mixture and cut into cubes, shaking each cube to remove excess powder.

Steps:

• Combine lemons, raspberries, and sugar in a large pot. Pound the mixture firmly with the end of a straight rolling pin (or a large wooden spoon), extracting as much juice as possible, about 10 minutes. Stir in water. Pour through a sieve into a large bowl. Press the solids until all juice is extracted. Discard the solids. Serve over ice.
• Cocktail version: Stir tequila into lemonade. Serve over ice, and garnish with mint.

Steps:

• Combine 1/3 cup water and sugar in a small saucepan; bring to a boil, stirring constantly, until sugar dissolves. Remove simple syrup from heat to cool.
• Place watermelon, raspberries, and remaining water together in a blender; pulse until smooth. Pour watermelon mixture into a frosted pitcher; stir in simple syrup and lime juice. Refrigerate until chilled, about 1 hour.

Steps:

• In a blender, combine lemonade concentrate, raspberries and sugar. Cover and process until blended. Strain to remove seeds. In a 4-1/2-qt. container, combine raspberry mixture, club soda and ice cubes. Serve immediately.