Raspberry Lemonade

Ingredients:
1 cup water
1 cup sugar
1 cup fresh squeezed lemon juice
1 1/2 cups fresh or frozen raspberries
Extra sugar for the rim of your glass
Directions:

Bring the cup of water to a boil. Add the sugar and stir constantly for one minute until sugar is thoroughly dissolved; remove from heat and add to a blender with raspberries. Puree until smooth. Add puree to 2-quart container with lemon juice and enough water to make 2 quarts. Chill before serving. Serve over ice in sugared glasses.

To sugar your glass, run one of your lemon rinds around the edge of the glass to moisten. Dip rim into dry sugar until coated to your liking.
Makes 2 quarts

Fresh Squeezed Lemonade with Raspberry Ice Cubes

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

Raspberry ice cubes
1. 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.
2. Once boiling, add the raspberries and let cook for about five minutes.
3. 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.
4. Let cool for about 20 minutes, and then pour the raspberries and syrup juice into ice cube trays.
5. Allow four to six hours for complete freezing. Makes 30 to 36 ice cubes.

Simple syrup
1. For the simple syrup, add one cup of sugar and one cup of water and bring to a boil, stirring once or twice.
2. Then remove from heat and let cool for 20 minutes before adding to the lemon juice.
3. Juice the lemons and pour the juice into the serving pitcher.
4. Dilute with three to four cups of water, depending on how strong you like your lemonade.
5. Stir in the slightly cooled simple syrup and refrigerate for at least two hours.
6. Serve the fresh squeezed lemonade with raspberry ice cubes.