Recipe courtesy of Gale Gand,
Julia Moskin,
and
Rick Tramonto
Raspberry Lemonade
- Yield: 12 servings
Ingredients
3/4 cup fresh or thawed frozen raspberries
9 cups water
2 cups freshly squeezed lemon juice (about 12 lemons)
2 cups superfine sugar
Ice
Directions
- 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.
