Raspberry Lemonade Cocktail Food

RASPBERRY LEMONADE

Raspberry Lemonade image

Provided by Ree Drummond Bio & Top Recipes

Time 1h15m

Yield 8 to 12 servings

Number Of Ingredients 4

Ingredients

4 cups fresh lemon juice
3 cups sugar
1 bag frozen raspberries
Ice cubes, for serving

Steps:

Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)
Fill mason jars with ice cubes and top them off with the lemonade.

RASPBERRY LEMONADE COCKTAIL

Raspberry Lemonade Cocktail image

Raspberry Lemonade Cocktail is a light and refreshing summer cocktail to sip while running the grill or while you're out by the lake or pool. Very easy to make for large crowds or BBQ gatherings.

Provided by Jenna

Categories Drink

Yield 1

Number Of Ingredients 2

Ingredients

1 0z Coconut Malibu Rum
8 fl oz Simple Raspberry Lemonade (can sub Light Raspberry Lemonade)

Steps:

In a cocktail shaker add rum and raspberry lemonade and shake until well mixed. If you don't have a cocktail shaker you can simply add the ounce of rum to the glass and pour the lemonade over some ice. Stir to combine.
Pour over ice in a highball glass (any type of glass will do). Garnish with a twist of lemon and a fresh raspberry if desired.

Nutrition Facts : ServingSize 1, Calories 177, Sugar 28g, Sodium 0mg, Fat 0g, SaturatedFat 0g, Carbohydrate 30g, Fiber 0g, Protein 0g

EASY RASPBERRY LEMONADE

Easy Raspberry Lemonade image

We came up with this recipe for my brother's wedding reception. We wanted to serve something that was easy and quick to fix, yet good at the same time. After a few tries, we ended up with this recipe...and a lot of compliments.

Provided by Tori Hermansen

Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes

Time 5m

Yield 18

Number Of Ingredients 7

Ingredients

1 (12 fluid ounce) can frozen raspberry lemonade concentrate
3 cups water
¾ teaspoon lime juice
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1 cup crushed ice
1 cup fresh raspberries, garnish
18 Mint leaves, for garnish

Steps:

In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with a fresh raspberry and a mint leaf.

Nutrition Facts : Calories 56.5 calories, Carbohydrate 14.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, Sodium 4.5 mg, Sugar 10.4 g

RASPBERRY LEMONADE

Raspberry Lemonade image

The most refreshing pitcher of raspberry lemonade starts with homemade fresh raspberry syrup. Learn our recipe for pink lemonade here.

Provided by Al Sotack

Time 10m

Yield Makes about 7 cups; 8 to 10 servings

Number Of Ingredients 4

Ingredients

3 cups filtered or sparkling water
1¼ cups fresh lemon juice (from about 5 lemons)
1 cup Raspberry Syrup (see recipe)
Lemon wheels (for serving)

Steps:

In a large pitcher, stir together 3 cups filtered or sparkling water, 1¼ cups fresh lemon juice, and 1 cup Raspberry Syrup. Add 2 cups ice and stir for 20 seconds to mix and chill. Garnish with lemon wheels and serve in ice-filled glasses.

RASPBERRY SYRUP

Raspberry Syrup image

Use this classic raspberry syrup recipe to make pre-Prohibition cocktails-or new refreshing drinks. It's easy and quick to make at home with fresh fruit.

Provided by Al Sotack

Time 25m

Yield About 2¼ cups

Number Of Ingredients 2

Ingredients

1½ cups raspberries (about 1 6-oz. container)
2 cups (400 g) granulated sugar

Steps:

Blend 1½ cups raspberries with 1 cup water in a blender until puréed, about 45 seconds.
Add purée to a small saucepan over medium heat and cook until mixture begins to boil. Immediately reduce heat to low and continue to cook, stirring frequently, for 7 minutes. Remove from heat and allow to cool for 5 minutes. Rinse out blender jar.
Strain purée through a tea strainer or chinois (cheesecloth optional) into a heatsafe liquid measuring cup, stirring and pressing on solids, until you have 1 cup raspberry juice. Discard any excess. Transfer raspberry juice to blender, add 2 cups granulated sugar, and blend until well mixed and sugar is completely dissolved, about 1½ minutes.
Transfer mixture to a clean, resealable glass jar and refrigerate until chilled. Shake jar before using. Raspberry syrup will keep 2 weeks in the refrigerator-or you can freeze it for several months.

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