Sparkling Raspberry Lemonade

Summer is around the bend so all kinds of good drinks should be too! This lemonade is so easy and so good. I love raspberry anything and this is delicious and refreshing. Break out a pitcher at your next party...maybe two pitchers....you’re gonna need it!

Sparkling Raspberry Lemonade

12 ounces raspberries

1/2 cup water

1/2 cup lemon juice

1 cup sugar

1 liter bottle sparkling water (I used Perrier)

Place raspberries and the 1/2 cup water into a food processor and pulse until mixture is smooth. There will be seeds to strain, though.

Strain mixture through a fine mesh sieve into a bowl, pressing down to extract all the berry mixture. Pour lemon juice over the seeds in the strainer over the bowl and continue pressing any raspberry mixture left into the bowl.

In a large pitcher, add the sugar and strained berry mixture. Stir to combine.

Add the bottle of sparkling water and stir gently to combine.

Serve over ice.

Who's thirsty?

Combine the raspberries and 

the water in a food processor.

Then run the mixture through a 

fine mesh strainer, pressing the 

raspberry mixture down.

After you have most of the raspberry mixture pressed through, pour the 

lemon juice over the seeds in the 

strainer and press down some more.

Add the smooth, seedless 

raspberry mixture into a pitcher 

with the sugar and stir.

Then add the sparkling water and stir.

Serve it up! So refreshing!

Strawberry Lemonade

I got a cute new mason jar dispenser the other day and wanted something fun to put in it. Lemonade to the rescue! Plain lemonade is just "okay" to me...but add stuff to it and I'm all over it. Adding strawberries was totally fun but you could add just about any berry and this would be wonderful. Raspberries...yum! Blackberries? Oh yeah! Remember that this makes quite a big batch so it's perfect for a big crowd. This recipe is easily cut in half for a smaller amount. I just put the whole dispenser in my fridge so we can help ourselves whenever we want! Yummy!

Strawberry Lemonade



6 cups lemon juice
5 cups sugar
4 1/2 cups water
12 cups water
5 cups frozen strawberries

Set aside 2 cups of strawberries to thaw. When soft, mash to a chunky texture.

In a large saucepan, stir together the sugar and the 4 1/2 cups of water. Bring to a boil then remove from the heat and allow to cool. 

Pour lemon juice into a large container along with the cooled mixture.

Add the 12 cups of water then the remaining 3 cups of frozen strawberries. 

Stir in the mashed berries.

Chill in the fridge for several hours. 

Make this at least a day ahead of time. The longer it sits, the better it is!

This makes a large amount....over 2 gallons....but can be easily halved.


 
Okay...let's do this. If you have a 
juicer, go ahead and use fresh lemons. 
I do NOT have a juicer so I went the 
easy route and used bottled lemon juice.

 
Combine the 5 cups of sugar and
the 4 1/2 cups of water in a sauce 
pan and heat until the sugar melts. 
Cool.

 
Pour the lemon juice, the 
12 cups of water and the 
cooled sugar/water mixture 
into a LARGE container.

 
Mash 2 cups of the thawed berries.

 
Add the mashed berries 
and the remaining 3 cups 
of frozen berries to the 
lemon mixture.

 
So yummy and refreshing!

Pink Lemonade Sugar Cookies

I've had the idea for these little cookies in my head for a while so I figured it was time to put them in my mouth. These turned out so good. A little bit of pink lemonade concentrate transforms these basic sugar cookies into a tart and sweet treat! I loved the sparkling sugar crystals on top of the light pink frosting, too!


Pink Lemonade Sugar Cookies




1 cup butter
1 cup sugar
2 eggs
3 cups flour
1 teaspoon baking soda
1/2 cup frozen pink lemonade concentrate, thawed


Preheat oven to 375 degrees. Prepare 2 baking sheets with parchment paper or cooking spray.

In a large bowl, cream together the butter and sugar.

Add eggs, one at a time.

Add 1 cup of the flour and the baking soda to the butter mixture. Mix to combine.

Add half of the lemonade concentrate.

Gradually beat in another cup of flour, the remaining lemonade concentrate, then the last of the flour.

Drop mixture by cookie scoopfuls onto the prepared cookie sheet. (I used my 1 1/2 inch scoop)

Bake 8 to 10 minutes until lightly brown.

Cool. Frost with Pink Lemonade Frosting


Pink Lemonade Frosting
1/4 cup (approx.) frozen pink lemonade concentrate, thawed
3 cups powdered sugar
3 tablespoons softened butter
Sugar (Or sparkling sugar crystals. I found them in the cookie aisle at the grocery store.)

Combine powdered sugar and butter in a medium bowl. Mix until combined. Add enough lemonade concentrate until spreading consistency is reached. Frost cooled cookies. Then dip frosted cookies in sugar.

Makes about 3 dozen cookies.

Let's do this.

Mix the butter and sugar then 

add the eggs one at a time.

Add one cup of the flour along 

with the baking soda and mix.

Add a little of the lemonade concentrate.

Then another cup of flour.

Then more lemonade.

Then the last cup of flour.

Mix well.

Scoop into 1 1/2 inch balls onto 

your prepared baking sheet.

Flatten the dough balls out with the 

palm of your hand that's been wet 

with a little water or sprayed with 

cooking spray so the dough doesn't 

stick to your hand.

Here's what you need for 

the frosting. Just mix it all 

up to spreading consistency.

Frost the cooled cookies with the frosting.

Then flip them over and press into the sugar.

So sparkly!!!

I love the look of these!!

Really yummy!!