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