From: The Culinary Institute of America Breakfasts & Brunches
To make the raspberry puree for this lemonade, push fresh or thawed frozen raspberries through a wire-mesh sieve into a small bowl. 1 cup berries makes 1/3 cup puree.
6 2/3 C cold water, divided use
1/2 C sugar
1 C lemon juice
1/3 C raspberry puree
24 raspberries for garnish
Combine 2/3 cup water with the sugar in a small saucepan and bring to a boil. Stir to dissolve the sugar.
Combine the sugar-water with the lemon juice and add the remaining cold water and the raspberry puree. Stir to combine.
Serve immediately over ice garnished with 3 raspberries or store in the refrigerator until ready to use.
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