Minted Raspberry Lemonade Recipe
Nothing cools down a hot summer night like lemonade. I guarantee this colorful beverage will be a hit whenever it's served.—Michelle Smith, Eldersburg, Maryland
- 1/2 cup unsweetened raspberries
- 1 cup lemon juice (about 4 medium lemons)
- 3/4 cup sugar
- 1 teaspoon minced fresh mint or 1/4 teaspoon dried mint flakes
- 6 cups water
- 1. Mash and strain raspberries, reserving juice; discard pulp and seeds. In a large container or punch bowl, combine the lemon juice, sugar and mint. Stir in water and reserved raspberry juice. Serve in chilled glasses over ice. Yield: 7 servings.
One serving (1 cup) equals 88 calories, 0 fat (0 saturated fat), 0 cholesterol, 1 mg sodium, 23 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1-1/2 fruit.
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