A refreshing lemonade with just enough sweetness and tartness. Served with raspberry ice cubes which add a touch of fruitness and color.Takes about 10 minutes to prepare. You need to freeze the raspberry ice cubes which can take about 2 hours.Makes about 9 cups.
2cupslemon juice - fresh squeezed or good quality bottled
6cupscold water
Instructions
For the Raspberry Ice Cubes:
In a small saucepan over medium high heat, add 1 cup water, ¼ cup of sugar, and 2 tablespoons of lime juice.
Stir together until the sugar is dissolved.
Add the raspberries and stir to coat to soften raspberries.
Transfer the raspberries in a sieve. Using the back of a spoon, mash the raspberries against the bottom and sides of sieve. This will get rid of the seeds. Make sure you scrape the bottom of the sieve to get all the pulp. Let cool for a few minutes.
Fill the ice cube tray. This should give you 2 cups of raspberry puree which is enough to fill a common 14 cube ice tray. Not the fancy ones but the simple ones that do the job.
Place in freezer and allow a few hours to freeze.
For the Lemonade:
In a small saucepan bring water and sugar to a boil and stir until sugar is dissolved.
Remove from heat.
Juice the lemons or use a good quality bottled lemon juice - my preference - and place into a serving pitcher.
Pour in the simple syrup and stir.
Add the cold water and stir. Refrigerate until raspberry ice cubes are ready.