In anticipation of this impending summer, which is finally palpable, I thought I’d feature a classic of the season. Lemonade works for every occasion, from a casual breakfast to a fancy dinner party, and this raspberry version, from Martha Stewart, adds a bit of a kick. Tequila Optional. Enjoy!!
- 10 sliced lemons
- 2 cups raspberries
- 1 1/2 cups sugar
- 6 cups water
- 2 1/4 cups tequila blanco (optional)
- Mint, for garnish
- Combine lemons, raspberries, and sugar in a large pot. Pound the mixture firmly with the end of a straight rolling pin (or a large wooden spoon), extracting as much juice as possible, about 10 minutes. Stir in water. Pour through a sieve into a large bowl. Press the solids until all juice is extracted. Discard the solids. Serve over ice.
- Cocktail version: Stir tequila into lemonade. Serve over ice, and garnish with mint.