Sparkling Raspberry Lemonade
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This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 78 |
| pro | 0 |
| total fat | 0 |
| sat. fat | 0 g |
| carb | 20 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 17 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit C | 37 |
| folate | 4 |
This pretty pink cocktail has a tart-sweet flavour and refreshing fizz. Garnish servings with mint and a raspberry.
Ingredients
- 2-1/2 cups raspberries, (fresh or thawed)
- 1-1/2 cups lemon juice, (about 8 lemons)
- 3/4 cup granulated sugar
- 2-3/4 cups soda water
- 4 cups ice cubes
Preparation
In large saucepan, bring raspberries, lemon juice and sugar to boil. Reduce heat to medium-low; simmer, mashing fruit, until sugar is dissolved, about 3 minutes.
Strain raspberry mixture through cheesecloth-lined sieve, pressing out liquid. Let syrup cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
In serving pitcher, combine raspberry syrup with soda water; stir in ice to chill.
Strain raspberry mixture through cheesecloth-lined sieve, pressing out liquid. Let syrup cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
In serving pitcher, combine raspberry syrup with soda water; stir in ice to chill.
Source : Canadian Living Magazine: June 2008
- Keywords : Drinks-non alcohol; Boil; Simmer; Raspberries; Lemons;
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