Fresh-Squeezed Raspberry Lemonade
Pour a tall glass of cool lemonade infused with sweet raspberries. Garnish the rim with red, white, and blue sugar for a patriotic finish. To make colored sugar, mix one drop of food coloring with 1/2 cup of sugar in a zip-top bag and shake.
6 oz. fresh raspberries
2/3 cup sugar
1 cup lemon juice
2 cups water
In a small bowl, with a potato masher or spoon, mash 1 cup rinsed fresh raspberries (6 oz.) with 2/3 cup sugar. Let stand 10 minutes. Press through a fine strainer into a pitcher (at least 1 1/2 qt.); discard seeds. Stir in 1 cup lemon juice and 2 cups water. Taste and add more sugar if desired. Pour into tall, ice-filled glasses.
Yield: Makes about 1 quart; 4 servings.
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