Wednesday, August 5, 2009

30 Days of [Blank] - Day 5 - Your Liver needs a Break!

I decided that for the 5th day of my 30 Days of Beverages, our overworked livers could use a day of reprieve...a little break...a little time to gear up for what's coming next. So, today's drink is one the whole family can enjoy! A rated G beverage, what more could you ask for? What? What's that you say? You say today is cocktail day? Well, for those who still want a little sumpin', sumpin' in your beverage, I'll give you a twist at the hang in there a few more minutes!

I'm a fan of The Pioneer Woman and she recently launched a new site called Tasty Kitchen where readers can contribute recipes. Readers can comment and review recipes as well. I went surfing the site last night in search of today's treat. I found a recipe for Summer Sweet Raspberry Lemonade that sounded here it is!

I pureed some of these, but the frozen variety, with sugar and water....

Then I pushed the puree through a sieve to get rid of the raspberry seeds...

While that was dripping along...literally...

Look how incredibly smooth this sauce comes out - I will be making this portion of the recipe as a cheesecake topping, ice cream topping, brownie topping, etc soon!!!

I made a simple syrup (I wasn't going to post this photo because my pots are so old and ugly, but I guess that just shows you can make yummy stuff in old pots!)

I added the simple syrup to the raspberry sauce and some lemons I juiced (I decided to spare you from another day with a photo of a lemon being cut and juiced. You're welcome.) And I added the rest of the water.....and here's what I ended up with - Pure Bliss - and for those who really wanted a cocktail? Add a shot of vodka per 8 oz of lemonade and I think you'll be happy as a clam. =) Cheers!

For the Raspberry Sauce
6 oz frozen raspberries
1 tablespoon sugar
1 tablespoon water
For the Lemonade
1 cup sugar
1 cup water
1 cup fresh squeezed lemon juice
4 cups cold water
1/4 cup Raspberry Sauce

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!


staci said...

why haven't you invited me over to try out any of these drinks ? who are you sharing them with ? I would share mine with you ?

AGirlintheSouth said...

I have Raspberry Lemonade and I have vodka...get your butt over here!