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Raspberry Lemonade #Recipe

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Raspberry Lemonade


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.

Makes 6 servings (about 1 cup each)


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