Raspberry Lemonade

This recipe makes about 2 quarts of lemonade, which was perfect for us to have several glasses each. If you have a big family, you’ll likely have to double the recipe.

When you look for lemons, choose those that feel heavy for their size and that give slightly when you squeeze them gently. You can use fresh or frozen raspberries for the lemonade, and the amount of sugar can absolutely be adjusted for your taste and depending on the sweetness of the berries.

Makes about 2 quarts.

INGREDIENTS

• 1 cup (about 6oz) raspberries (thawed if frozen)
• ⅔ cup sugar or xylitol
• 1 cup fresh-squeezed lemon juice (between 6-8 lemons. I used 6.)
• 3 cups water

INSTRUCTIONS

In a medium bowl, combine raspberries and sugar. Allow to sit 5-10 minutes (you can use this time to juice your lemons). Using a potato masher, forks, or even a blender, mash up your raspberries as much as possible. Combine with lemon juice and stir well. 

Pour mixture through a sieve to strain out raspberry seeds and any pulp you don't want. Discard seeds and pulp. Add 2 cups of water to lemon & raspberry juice. Stir and taste. Add additional water or sugar as necessary to temper the tartness.

Source: One Lovely Life