New This Month

Raspberry Lemonade

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


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


  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.


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