My hope is to inspire you to get in the kitchen and have an adventure. Make something you have never tried before.  Push yourself to make something you have always been intimidated to make but most importantly to have fun and make memories!


Raspberry Limeade

I don’t know about you but I am trying desperately to hang on to these last days of summer.  I am just not quite ready to talk about pumpkin anything yet!  To honor these last days of summer and fresh fruit, I decided to make something refreshing. This raspberry limeade immediately came to mind.  It is sweet, tart, and “bubbly perfect” for your Labor Day gathering! It was super easy to make, and I have some tips and tricks on this drink posted below.  I will also be turning it into an adult beverage on my next post, so stay tuned!  Enjoy!

Sweet photo bomb by Jacob!

Ingredients

1 cup sugar
1 cup water
6 oz. raspberries, plus more for garnish
1/2 cup fresh squeezed lime juice
1 liter sparkling water or club soda, chilled
Lime slices for garnish
Directions
In a small saucepan on medium heat.  Add the sugar and water.  Heat, stirring occasional, until the sugar is completely dissolved. Remove from heat and allow the syrup to cool to room temperature.
To make the raspberry puree:
In a blender add the raspberries and blend until smooth.  You will still be able to see the seeds.  Set a fine mesh strainer over a pitcher to strain out the seeds.  To the pitcher add the lime juice and simple syrup and stir.  When you are ready to serve add the sparkling water or club soda to the pitcher and stir to combine.
Variation – To make a single serving of this drink: Combine the lime juice and raspberry puree in a small container with a lid.  Add 3 tablespoons of the puree mixture to a 12 oz. glass.  Then add 3 tbsp. simple syrup and stir.  Add ice to the glass.  Pour chilled sparkling water (I buy this in individual cans so I always have them on hand.) to the rim of the glass and stir!  Store any unused puree mixture in an airtight container in the refrigerator for up to 2 weeks.  Store the unused simple syrup in the refrigerator for up to 1 month.
Adapted from:  Food Network Magazine September 2012

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