Fresh Squeezed Lemonade with Raspberry Ice Cubes

Yield – 4 to 6 servings

Preparation Time – 25 minutes

Cooking Time – 10 minutes plus chill/freeze time

Ingredients

Raspberry Ice Cubes

• 1 cup water
• ½ cup sugar
• 1 pint raspberries

Simple Syrup

• 1 cup sugar
• 4 to 5 cups water
• 8 lemons, juiced

Directions

• To make the raspberry ice cubes, add one cup of water and half cup of sugar to a small saucepan and bring to a boil.
• Once boiling, add the raspberries and let cook for about five minutes.
• Remove from the heat and use a potato masher or fork to gently mash the raspberries. You want some of them to stay mostly intact and others to let out their delicious red juices.
• Let cool for about 20 minutes, and then pour the raspberries and syrup juice into ice cube trays.
• Allow four to six hours for complete freezing. Makes 30 to 36 ice cubes.
• For the simple syrup, add one cup of sugar and one cup of water and bring to a boil, stirring once or twice.
• Then remove from heat and let cool for 20 minutes before adding to the lemon juice.
• Juice the lemons and pour the juice into the serving pitcher.
• Dilute with three to four cups of water, depending on how strong you like your lemonade.
• Stir in the slightly cooled simple syrup and refrigerate for at least two hours.
• Serve the fresh squeezed lemonade with raspberry ice cubes.