Raspberry Lemonade

  • serves 1
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour; you have to add your own!

41 Ratings
Directions for: Raspberry Lemonade


2 cup frozen raspberries

The juice and zest of 10 lemons

1 cup sugar

A pinch of salt

2 quart water


1. Fill a large pitcher with ice and add frozen raspberries, lemon zest, juice and sugar. Stir well to dissolve the sugar and fill up with water.

2. Note: Yields 1 large pitcher.

See more: North American, Beverage, Fruit, No-Cook


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