RASPBERRY LEMONADE
Provided by Ree Drummond Bio & Top Recipes
Categories beverage
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 4
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.
RASPBERRY LEMONADE ICE POPS
Surprise your family with these ice pops that are made using Yoplait® yogurt and raspberries - a delicious frozen dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 6
Number Of Ingredients 5
Steps:
- In blender, place raspberry lemonade yogurt and frozen raspberries. Cover; blend on medium speed until smooth.
- Divide raspberry mixture evenly among paper cups. Top with vanilla yogurt. Place cups in freezer about 20 minutes or until partially frozen. Insert 1 stick in each cup. Freeze 1 1/2 to 2 hours longer or until completely frozen.
- To eat, peel off paper cups.
Nutrition Facts : Calories 60, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Pop, Sodium 45 mg, Sugar 8 g, TransFat 0 g
RASPBERRY LEMONADE
The most refreshing pitcher of raspberry lemonade starts with homemade fresh raspberry syrup. Learn our recipe for pink lemonade here.
Provided by Al Sotack
Time 10m
Yield Makes about 7 cups; 8 to 10 servings
Number Of Ingredients 4
Steps:
- In a large pitcher, stir together 3 cups filtered or sparkling water, 1¼ cups fresh lemon juice, and 1 cup Raspberry Syrup. Add 2 cups ice and stir for 20 seconds to mix and chill. Garnish with lemon wheels and serve in ice-filled glasses.
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