homemade raspberry lemonade…so easy!

I almost forgot to give you my super easy raspberry lemonade recipe from Nancy’s shower! This starts sweet but finishes tart. The vivid pink is girly-ravishing too, don’t you think?

The quantities below will make enough for about 15 people:

5 cups freshly squeezed lemon juice
1 15 oz container frozen raspberry puree*
3 cups sugar (superfine or baker’s is best)
12 cups filtered water

Make a simple syrup by placing 3 cups of water plus 3 cups superfine sugar in a non-stick sauce pan. Boil for about 2 minutes then let cool to room temperature.

Squeeze 5 cups worth of fresh lemons and pour into a large serving container. Add cooled simple syrup, 9 cups of water plus defrosted raspberry puree. Stir well and refrigerate overnight for best results.

*I didn’t have time to make homemade raspberry puree so I purchased ‘Perfect Puree’ at Whole Foods. Not cheap but really good!