As I mentioned after my community supported agriculture post, I will be writing a “Musings from a CSA Shareholder” series over the next few weeks. This series offers recipes featuring seasonal crops found in the garden, at the farmer’s market, and/or included in CSA shares during the summer months. Last Sunday’s post featured a recipe for zucchini chips.
Today’s recipe spotlights raspberries. These versatile summer berries add a sweet or a savory element to a recipe depending upon the ingredients they are paired with. From jams and smoothies to scones and sorbets, raspberries offer a tart bite with sweet undertones to a variety of culinary concoctions. Enjoy this recipe for raspberry lemonade, which was created for our family by my sister, Elizabeth.
Elizabeth’s Raspberry Lemonade
1/2 cup sugar
1/2 cup water
1/4 cup raspberries (frozen)
3/4 cup freshly squeezed lemon juice
3 cups ice cold water
Heat the sugar and the 1/2 cup of water in a medium saucepan until the sugar is dissolved. Set this simple syrup aside.
Add the lemon juice, raspberries, and simple syrup to a blender. Blend until combined.
Strain the mixture through a sieve. Discard the solids.
Pour this mixture into a pitcher. Add the 3 cups of ice water. Stir. Enjoy!
If you’re not a fan of raspberries, no worries! Try a variation with thyme lemonade or cucumber lemonade.
Has anybody ever tried raspberry lemonade? Also, what are your favorite recipes featuring raspberries?
Until Next Week…Plan Well, Pack Well, Live Well,