| 3/4 | cup sugar |
| 1/2 | cup water |
| 1 | cup fresh lemon juice (about 4 lemons) |
| 3 1/2 | cups water |
| 1 | container (10 ounces) frozen raspberries in syrup, thawed |
| 3/4 | cup water |
| 1. | Mix sugar and 1/2 cup water in 1-quart saucepan. Cook over medium heat, stirring once, until sugar is dissolved. Cool to room temperature. |
| 2. | Mix cooled sugar syrup, the lemon juice and 3 1/2 cups water in 2-quart nonmetal pitcher. Place raspberries in strainer over small bowl to drain (do not press berries through strainer). Reserve berries for making ice cubes. Stir raspberry liquid into lemon mixture; refrigerate. |
| 3. | Spoon raspberries evenly into 12 sections of ice-cube tray. Divide 3/4 cup water evenly among sections with raspberries. Freeze about 2 hours or until firm. Serve lemonade over ice cubes. |
| No changes. |
|
| Frozen lemon juice from concentrate, thawed, can be used in place of the fresh lemon juice. |
|
| Heating the sugar with a little water makes a syrup that is easily dissolved in the lemonade. |
|
| Before juicing the lemons, use a citrus zester to cut thin strips of peel to add to each glass of lemonade. |
Nutrition Information:
160 ( 0); 0g ( 0g, 0g); 0mg; 10mg; 40g ( 2g, 36g); 0g 0%; 30%; 0%; 2% 2 1/2 ; 0 ; 0 2 1/2