The past three days have been insanely hot here in Central Illinois. We are under yet another heat advisory with the heat index supposed to reach 105 degrees today. Now I am all about warm weather, but this is ridiculous! If I expect to get the dogs walked before it turns into an oven I have to be out the door by 5:45am. Otherwise, forget about it! And don’t even get me started about trying to stay cool and hydrated in this heat when I am 21 weeks pregnant! I feel that all I do is drink, drink, drink. The past few weeks I have been living on Blueberry Lemonade and Diet 7up. As with all the pregnancy cravings that I have had, a craving for raspberry lemonade hit me like a ton of bricks. I just had to have some! Luckily I had everything I needed to make this refreshing drink. This lemonade does not require turning on the stove to make a simple syrup (which is a huge bonus when it feels like the surface of the sun outside!). Instead, everything is mashed together in a large bowl then poured through a fine mesh strainer before serving. By mashing the sliced lemons with the sugar, the flavorful and aromatic oils from the peel are captured to create an even more lemony punch. If you are looking for a delicious and easy way to quench your thirst this summer, give this raspberry lemonade a try! 😀
One Year Ago: Raspberry Cream Cheese Brownies
Two Years Ago: Chipotle Bean Burritos
- 10 – 12 medium lemons, scrubbed well, halved pole to pole, all halves sliced thin
- 1 ½ cups fresh raspberries
- 1 ¼ cups granulated sugar
- pinch table salt
- 5 cups water (cold)
- In a large, deep bowl combine lemons, raspberries, sugar and salt; set aside for 10 minutes. Mash the mixture with a potato masher until lemon slices give up their juice, sugar is dissolved, and juice is thickened to syrup consistency, about 4 minutes.
- Pour half the lemon slices and syrup through large mesh strainer set over a bowl. Press on solids with the back of a spoon to release as much liquid as possible. Discard solids; transfer liquid to serving pitcher. Repeat process with remaining lemon slices. Stir in water until blended. Chill well and stir to blend before serving. To serve: rub one of the used lemon rinds around the rims of the glasses and dip in sugar. Serve over ice.
Yields: 1 ½ quarts
Prep Time: 15 minutes
Source: adapted from Cook’s Illustrated, July 1998