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Raspberry Lemonade

35

Enlist raspberries -- those on the verge of being overripe are perfect -- to sweeten lemonade and turn it a pleasing shade of pink. Pounding the lemon slices releases oil from the rinds, rounding out the flavor.

  • Servings: 8
  • Yield: Makes 9 cups

Source: Martha Stewart Living, May 2009

Ingredients

  • 10 sliced lemons
  • 2 cups raspberries
  • 1 1/2 cups sugar
  • 6 cups water
  • 2 1/4 cups tequila blanco (optional)
  • Mint, for garnish

Directions

  1. Combine lemons, raspberries, and sugar in a large pot. Pound the mixture firmly with the end of a straight rolling pin (or a large wooden spoon), extracting as much juice as possible, about 10 minutes. Stir in water. Pour through a sieve into a large bowl. Press the solids until all juice is extracted. Discard the solids. Serve over ice.

  2. Cocktail version: Stir tequila into lemonade. Serve over ice, and garnish with mint.

Variations

Cocktail version: Stir tequila into lemonade. Serve over ice, and garnish with mint.

Reviews Add a comment

  • Ilovemesomecheese
    18 MAY, 2011
    I made this for Mother's Day for my mom and it does need the ten lemons but it can be simplified and it makes a pitcher full of lemonade. To simplify it instead of using fresh raspberries you can use frozen and with the sugar and water make a simple syrup put the frozen raspberries in that and then let that cool. Add the lemon juice from the 10 squeezed lemons and then add ice and it's perfect and very tasty. Served it in my Martha Stewart hurricane glasses ;D
    Reply
  • katiereyn
    10 MAY, 2009
    Anyone know how many servings this makes?
    Reply