I overheard someone at a church potluck bemoaning the fact that very few people make ‘real’ lemonade anymore. As in, made from actual lemons and sugar, rather than a mixes with artificial this and high fructose that.
My kids love raspberry lemonade, so I thought I’d give it a shot.
First, I sliced up four lemons in the food processor. I added a cup of sugar and mashed them all together with the potato masher.
Then I mashed in a cup of frozen raspberries, added a couple tablespoonfuls of frozen lemon zest, and let the whole mess set for a half hour.
I strained all the fruit out, and added a couple cups of lemon juice. Then I stirred in more sugar and water till it all tasted about right. I ended up with about a gallon of juice.
Judging by how fast it went, I think they liked it.
4 lemons, well scrubbed
1 c. sugar, plus up to 3 more cups, to taste
1 c. fresh or frozen raspberries
2 T. lemon zest, optional
2 c. bottled lemon juice (The juice-only stuff in the freezer section tastes better than the lemon juice in the juice aisle, I think.)
- Slice lemons in food processor.
- Stir in zest, sugar and raspberries, and mash with potato masher.
- Let set 30 minutes.
- Strain juice into pitcher and discard mashed fruit.
- Add bottled lemon juice.
- Add sugar, until mixture tastes sweet enough for you.
- Add water to taste.