Raspberry Lemonade
By: Leah Rodrigues
Published: Saturday, February 13, 2010 - 8:24am

Ingredients




6 Lemons, About
2 cups Water
1 cup Sugar
1 cup Picked-over fresh raspberries
2 cups Ice
Lemon slices for garnish

Preparation

1 With a vegetable peeler remove zest from 4 lemons and squeeze enough juice from these and remaining 2 lemons to measure 1 cup. 2 In a saucepan boil 1 cup water with sugar, stirring, until sugar is dissolved. Add zest, lemon juice, and remaining 1 cup water and cool. 3 In a food processor or blender puree raspberries and stir into lemonade. Pour raspberry lemonade through a sieve into a pitcher or other container and chill. Chill the lemonade, covered, at least until cold and up to 2 days. 4 Serve lemonade over ice in tall glass, garnished with lemon slices. 5 Yield: 6 cups 6 Fat;