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.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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 (2)

35 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 18
  • 2 star values: 9
  • 1 star values: 3
Rating: Unrated
05/18/2011
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
Rating: Unrated
05/10/2009
Anyone know how many servings this makes?