Summer Sweet Raspberry Lemonade

For the Raspberry Sauce:

Place the thawed raspberries in the bowl of a food processor fitted with a blade attachment.

Add sugar and water and mix until the raspberries form a smooth puree.

Transfer raspberry puree to a fine mesh strainer fit over a bowl.

Press the puree through the strainer, until only the raspberry seeds and a bit of pulp remain the the strainer, and a beautiful raspberry sauce is all that’s in the bowl.

For the Lemonade:

Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.

While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.

Add the juice and the sugar water to a pitcher. Add 4 cups of cold water, more or less to the desired strength.

Add the prepared raspberry sauce and stir to combine.

Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.

Serve over ice.

You’ll have extra raspberry sauce, save it for your next ice cream sundae or next batch of lemonade!