Inspired by two lemonade stands that Sconeboy and I visited on the way home from baseball practice. Adapted from the recipes for Raspberry Syrup and Meyer Lemon Lemonade, both in Alice Waters' Chez Panisse Fruit cookbook, this simple summer refresher will hit the spot. A shot of tequila might be a nice addition, for the grown-ups. —mrslarkin
2 or more
for the raspberry syrup
heaping cup of red raspberries, picked over
1 1/2 cups
1 1/2 cups
for the raspberry lemonade
lemon juice, from about 6 lemons
sprig mint, plus more for garnish
round slices lemon, halved
2 - 4 ounces
tequila, plus more for sampling (optional)
FOR THE RASPBERRY SYRUP: In a small saucepan, mash the raspberries with a rubber spatula. Add water and bring to a boil over medium/high heat. Lower heat and simmer for about 10 minutes more.
Using a fine mesh strainer set over a 4-cup measuring cup or medium bowl, pour the raspberry mixture into the strainer and press down on the solids with the rubber spatula until all that is left is mostly seeds.
Pour the fruit liquid back into the saucepan, add the sugar and stir over medium heat until the sugar has dissolved. Remove from heat, let cool slightly and pour into a jar. Chill.
Makes about 2 cups.
FOR THE RASPBERRY LEMONADE: Combine the lemon juice and water in a pitcher. Add a sprig of mint. Chill.
Fill two tall glasses, Mason jars or jam jars half-way with ice. Pour in lemon water and sweeten with the raspberry syrup to taste. If using, add an ounce or two to each glass. Serve garnished with the lemon slices and sprigs of mint.