Tuesday, June 26, 2012

Raspberry Lemonade

I really do not like summer...too warm in my opinion.  Thank goodness for air conditioners...

The good thing about summer though is that it brings a lot of fresh summer produce especially berries, such as blueberries, blackberries, and raspberries.  The prices are also lower than off season prices.  I was over at the Korean supermarket the other day when I spied some really nice raspberries at a dollar per container. Ha! that is a bargain especially since they cost five times at WholeFoods. Of course, WholeFood's raspberries are organic but still huge difference in price.  I do buy organic produce at times but for the most part I do not really care.  

Berries are pretty flexible since you can eat it raw or add it raw on dishes and salads as well as cook it as fillings for pies, jams, and jellies..  They also work well in juices, shakes, and lemonades. Speaking of lemonades, I cannot remember how many I've featured in this blog so far...who's counting anyway...hehehe 

Lemonades are handy to have especially during summer months as they are great as thirst-quenchers and for fluid replenishment to prevent dehydration due to excessive sweating as a result of sun exposure.  You can serve it in a tall glass with plenty of ice to keep it chilled or you can use frozen berries and fruits as substitute for ices to prevent it from becoming watered down when the ice melts. 

To make frozen fruit garnishes, you can cut large fruits, such as apple, mango, etc into small slices or wedges.  For berries, you do not have to slice then but instead freeze them whole.  Arrange the fruits/ sliced fruits in a parchment paper-lined freezer safe container and freeze for about 1 hour or until they harden.  After an hour, you can transfer them to a freezer ziplock bags and leave in freezer until ready for use.  Freezing them in a single layer will prevent the fruits and slices from sticking together thus making it easier to use.  Use these garnishes as a substitute for ice or in conjuction with ice.


1 cup raspberries, washed and dried then lightly crushed

1 cup sugar or according to desired sweetness

4 + 2 cups of water

1 cup freshly squeezed lemon juice

1. Place raspberries, 2 cups water, and sugar in pan and let it boil.

2. Once the mixture boils, remove from heat and let it cool

3. Strain mixture and transfer to a container with tight-fitting lid.

4. Add the rest of the water and lemon juice.  Mix well then chill.

5. To serve: Pour lemonade on a glass of ice or frozen garnishes and serve immediately.