04 July 2015

Black Raspberry Lemonade

Since picking more wild black raspberries this season, we've been using them in everything from muffins to homemade jams to desserts. This is one of Jack's favorites--it's tart, sweet and a very refreshing summertime drink.


Two quarts cold water
Ice to chill (optional)
Four whole lemons, reserving one half
Two limes, reserving one half
1/2 cup black raspberries
Sweetener of choice

Slice lemons and limes in half (reserving halves for garnish). Remove seeds and squeeze juice into water. Add sweetener of choice to taste and stir to dissolve. Add raspberries. Thinly slice remaining lemon and lime halves and add to drink as garnish. Chill in fridge or with ice before serving.

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