Berry Pink Lemonade Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Sugar,
1 cup: Fresh lemon juice,
1 cup: Fresh or frozen raspberries,
Ice cubes,
Thin lemon slices,
Directions:
Mix sugar, lemon juice and 6 cups of cold water. Mix well until the
sugar dissolves. Puree raspberries in a food processor and then
press through a fine seive into a bowl, dicarding the seeds. Mix the
raspberries with the liquid. Chill for at least an hour or until
desired temperature. Add ice and lemon slices if desired. Adapted by
Deborah Kuhnen from "Sunset" magazine, July 1996
Source from luhu.jp
sugar dissolves. Puree raspberries in a food processor and then
press through a fine seive into a bowl, dicarding the seeds. Mix the
raspberries with the liquid. Chill for at least an hour or until
desired temperature. Add ice and lemon slices if desired. Adapted by
Deborah Kuhnen from "Sunset" magazine, July 1996
Source from luhu.jp