Raspberry Lemonade

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You don’t have to wait until summer…

Try this refreshing drink using the bountiful lemons of winter

Fresh pureed raspberries update traditional lemonade

Lemons are plentiful in the winter. Although it may not sound like the right season to make lemonade, this recipe may convince you otherwise. Raspberry lemonade has the tang you expect in lemonade, but the raspberries add a smoothness that is easy to love. This recipe is low on sugar, a snap to make, and makes a pretty presentation in just about any glass.

The abundance of citrus in the winter is what California is known for.

Make a batch and share with your friends. Add vodka or gin and the party begins.

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Raspberry Lemonade

Yield: 1 3/4 quarts

INGREDIENTS

• 1-3/4 cups fresh squeezed lemon juice, from 8-12 lemons, strained

• 1/2 pound (8 oz.) raspberries, plus more for serving

• 5 cups water

• 1 cup sugar

• Lemon wedges, for serving

• Fresh mint, or additional raspberries for serving

  INSTRUCTIONS

  Combine the raspberries and ½ cup of the lemon juice in a blender; purée until smooth, then pass the mixture through a fine sieve into a large bowl to strain out the seeds (the fastest way to force it through is by pressing a ladle against the strainer in a circular motion). Add the remaining lemon juice, water, and sugar to the bowl and stir until the sugar is dissolved. Taste, then and add more sugar, lemon juice or water if necessary (keep in mind that ice cubes will water it down). Pour into glasses with ice cubes and garnish with lemon wedges, raspberries and fresh mint, if desired.

Store in a mason jar or other sealed container in your refrigerator and it will last for several days

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I use Driscoll’s raspberries whenever I can. They are always fresh and sweet. I buy the extra large size.

Photos by Maud Waterman and Mary Van Hiel

Recipe adapted from Jennifer Segal, Once Upon a Chef

Make a batch and tell me what you think.

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