Raspberry Limeade Recipes

Steps:

• Add the sugar, raspberries and 1 cup water to a medium saucepan and bring to a simmer. Stir until the sugar dissolves. Press the berries with the back of a wooden spoon so their juices leach into the mixture. Let sit and steep until cool. Strain, discarding the solids.
• Combine the cooled raspberry syrup, lime juice and club soda in a large pitcher. Pour into tall glasses filled with ice and garnish with the lime slices and a few extra berries.

Steps:

• Mash the raspberries with the mint and sugar in a large bowl, using a potato masher or muddler, until the raspberries break down into very small pieces. Add the rum, lime juice and Lillet and stir to combine. Cover and refrigerate 1 to 4 hours.
• Strain the mixture into a large pitcher with ice. Add some raspberries and mint for garnish and top off with the seltzer. Serve immediately.

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:

• Finely chop mint, and rub into sugar OR pulse mint and sugar in food processor. Place mint sugar in 1-quart saucepan with raspberries and 1/4 cup water. Heat over medium-high heat until sugar dissolves, raspberries break down, and mixture comes to a boil. Remove from heat, and strain through fine mesh strainer. Set raspberry mint syrup aside to cool.
• In large pitcher, mix raspberry mint syrup, lime juice, 3 cups water and the sparkling water. Serve immediately with lots of ice and a shot of gin, or refrigerate until ready to serve.

Steps:

• In a large bowl, stir together milk and lime juice. Mixture will begin to thicken. Beat in whipped topping and food coloring if desired. Gently fold in raspberries. Spoon into pie crust. Chill. Garnish with additional raspberries and mint if desired.

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:

• Add the sugar, 1 cup water and berries to a medium saucepan and bring to a simmer. Stir until the sugar has dissolved and press against the berries with the back of the wooden spoon so their juices leach into the mixture. Let sit and steep until cool.
• In a large pitcher, combine the cooled raspberry simple syrup, lime juice and club soda. Pour into tall glasses filled with ice and garnish with a slice of lime and a few extra berries for garnish.

Steps:

• In a small saucepan over medium heat, combine 1 cup water, the sugar, lavender and mint sprigs. Bring to a simmer and cook until the sugar has dissolved, about 3 minutes. Cool and strain.
• In a blender, add the cooled syrup, raspberries and lime juice and blend until smooth.
• To serve, place some of the raspberry puree in the bottom of each glass, top with seltzer water and garnish each glass with a sprig of mint.

Steps:

• In a blender or food processor purée 1 cup of the raspberries with 1 cup of the water and force the purée through a fine sieve set over a pitcher, pressing hard on the solids. Add the remaining 1 cup raspberries, the remaining 2 1/2 cups water, the sugar, and the lime juice and stir the mixture until the sugar is dissolved. Divide the limeade among tall glasses filled with ice cubes and garnish each drink with some of the mint sprigs.

Steps:

• Cut butter into flour then mix it together until the mixture looks like coarse crumbs. Cut the cream cheese into small cubes and then "rub" into the flour/butter crumbs.
• Knead this mixture until it forms a ball.
• Separate the dough into two equal parts and wrap each part in plastic wrap and refrigerate for a few hours (at least 4).
• To make fruit filling mix the raspberry jam together with sugar with the chopped toasted pecans and grated key lime peel.
• Pre heat oven to 350°F
• Once dough has chilled roll it out each half on a floured surface to about 9 or 10 inches. Then spread each dough circle with jam mixture.
• After you have spread the mixture of jam on the dough circles cut each circle out inot about 10-12 wedges. Then roll each wedge up tightly starting from the widest part of the dough.
• Put cookie rolls on a very lighty greased cookie sheet then brush the cookies with the egg whites and sprinkle with extra nuts. Then bake cookies for about 20 minutes or until lightly browned.
• Once cooled sprinkle powdered sugar over the cookies.

Steps:

• In a small saucepan, combine sugar and 1/2 cup water. Cook and stir over high heat until sugar is completely dissolved. Remove from the heat. Press raspberries through a sieve; discard seeds. , In a large bowl, combine the raspberry puree, sugar syrup, lime juice and remaining water. Transfer to a 1-qt. freezer container. Cover and freeze for 12 hours, stirring occasionally. May be frozen for up to 3 months. , To use frozen raspberry mixture: Combine the raspberry mixture and ginger ale in a 2-qt. pitcher. Or for one serving, combine 1/2 cup raspberry mixture and 1/2 cup ginger ale in a glass.

Steps:

• Place all ingredients except tea in a food processor and process until very smooth.
• Strain through a fine sieve or cheesecloth.
• Whisk into tea.
• Some people prefer more sugar Serve over ice.