Sparkling Raspberry Lemonade
This pretty pink cocktail has a tart-sweet flavour and refreshing fizz. Garnish servings with mint and a raspberry.
Servings: 7 cups (1.75 L) or 8 to 10 servings
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 78 |
| pro | trace |
| total fat | trace |
| 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% |
-
2-1/2 cups (625 mL) raspberries (fresh or thawed)
1-1/2 cups (375 mL) lemon juice (about 8 lemons)
3/4 cup (175 mL) granulated sugar
2-3/4 cups (675 mL) soda water
4 cups (1 L) 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
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