¾ cup fresh raspberries
2 Tbsp sugar
¼ cup water
In medium bowl, sprinkle raspberries with sugar and add water. Mash raspberries gently and let mixture sit for about 10 minutes.
1 cup sugar
1 cup water
Make simple syrup by combining sugar and water in small saucepan. Cook over medium heat until sugar dissolves. Let cool slightly.
Fresh juice of 3 lemons
Fresh juice of 1 orange
3 cups water
Strain sugared raspberries through fine sieve into large container for mixing lemonade. Add fresh juices and water. Stir in simple syrup a little at a time, tasting a bit, and gradually adding more syrup for desired sweetness. Transfer to serving pitcher. Serve over ice or, chill for several hours before serving.
- Any berries may be used, even a mix of favorites.
- Make herb-infused simple syrup by adding a sprig of rosemary or small bunch of mint leaves to sugar and water to steep; strain before adding to lemonade.
- Choose citrus that feel heavy and have a thin skin; these will yield the most juice.
This recipe is reminiscent of one of my favorite summer experiences.
It was over 10 years ago, just before summer arrived. I was in Rome, Italy, visiting some of my favorite friends on the planet, and it was about 95 degrees in the shade.
As their Chef, I opened their refrigerator to find many treasures and, a bowl of berries soaking in simple syrup.
In their yard, there was an abundance of citrus trees that sent the sweetest fragrance through the breeze.
I was inspired to make a cool, refreshing, blushing lemonade.
While the lemonade chilled, my friend Bruno took me to local bakery and promised that their lemon sugar cookies would be perfect for dipping in our lemonade that afternoon.
Of course, he was right.
Fast forward to August 2019 ~ Enjoy this refreshing summer drink with or without dippers. May we gently suggest our own Citrus Biscotti? They were divined especially for this Lemonade and, they’re shaped perfectly for dipping.