Minted Raspberry Cooler Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
1/2 cup: Fresh mint leaves plus,
Mint sprigs for garnish,
1 cup: Boiling water,
1 Can: frozen lemonade, 6-oz
1 pint: Fresh raspberries, crushed and sweetened with 1/2 cup sugar
Or,
10 ounce: Pkg frozen raspberries,
2 cup: , cold water
Directions:
Combine 1/2 cup mint leaves and boiling water. Let steep 5 minutes.
Add raspberries and frozen lemonade concentrate. Stir (until thawed),
if frozen raspberries are used). Strain into pitcher half-filled
with crushed ice. Add cold water and stir. Garnish with fresh mint
leaves. Serves 8. From the Bishopsgate Inn, East Haddam,
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Source from luhu.jp
Add raspberries and frozen lemonade concentrate. Stir (until thawed),
if frozen raspberries are used). Strain into pitcher half-filled
with crushed ice. Add cold water and stir. Garnish with fresh mint
leaves. Serves 8. From the Bishopsgate Inn, East Haddam,
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Source from luhu.jp