Sweet'tauk lemonade recipes from "Let's make lemonade (and sell it too)" by Deborah Aiza, Montauk NY
MAKES 6 - 8 SERVINGS
This is often a bestseller at any lemonade stand. Similar to Rhubarb Lemonade, you’ll need to create a special syrup instead of using the simple syrup recipe at the beginning of this book.
- 2 Cups cold, filtered water
- ¾ Cup sugar
- 1 Cup fresh raspberries
- 1 Cup freshly-squeezed lemon juice (6–8 lemons)
- 5–6 Cups cold, filtered water
What to Do
- Combine ¾ cup sugar, 2 cups water, and 1 cup raspberries in a medium saucepan.
- Raise heat on burner to medium-high, and cook the mixture until it’s warm and bubbly (for approximately 7-10 minutes).
- Turn off heat, set aside to allow raspberry mixture to cool.
- Once syrup cools, pour through a fine-mesh strainer placed over a large bowl to remove the seeds and pulp. Press firmly on the pulp to extract as much juice as possible.
- Juice your lemons.
- Place a strainer over a large bowl. Pour the lemon juice through to remove pulp and seeds. Using a spatula, press down on the pulp to remove any lemon juice that’s still caught in the pulp.
- Combine the strained lemon juice with 5–6 cups of water (to taste).
- Add half of the raspberry syrup, stir well and taste.
- Continue to add more raspberry syrup a teaspoon at a time until your lemonade is just the right level of sweetness.
- Add plenty of ice and serve.
QUICK TIP: Leftover raspberry syrup mixed with sparkling water or poured over ice cream is delicious!