Lemonade Recipes

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The Tri-County Journal & Chattahoochee Chronicle PO Box 850, 71 Webb Lane Buena Vista, GA 31803 229-649-6397 tjournal@windstream.net GO TO NEWSPAPER HOME	Lemonade Recipes • Raspberry, Spiced Lemonade, Peach Lemonade

		One of my favorite simple recipes is for lemonade, which is always good but great in the summer time. I got these from one of my favorite cookbooks called Creative Cooks. Here are three different flavors. So stay cool and drink plenty of lemonade.


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		Everyone should have a Lemonade Recipe . . . or two or three of them!

		Raspberry Lemonade * 4 cups water * 3/4 cup sugar * 1/2 cup fresh or frozen raspberries * 1/2 cup freshly squeezed lemon juice (juice of about 3 lemons) In medium saucepan, over high heat, bring water and sugar to a boil; reduce heat to medium-low and simmer until sugar is dissolved, about 2 minutes. Add raspberries to the saucepan. Using the back of a large spoon, mash raspberries against pan sides. Simmer mixture for 1 minute longer. Remove the saucepan from heat; let cool completely. Add lemon juice to the saucepan, stirring to combine. Using a fine mesh sieve, strain raspberry lemonade into a large pitcher; chill for 1 hour or until ready to serve. Spiced Lemonade * 4 cups water * 3/4 cup sugar . * 1 teaspoon coarsely grated fresh gingerroot * 1/8 teaspoon ground allspice * 1/8 teaspoon cinnamon * 1/8 teaspoon ground nutmeg * 1/2 cup fresh squeezed lemon juice (juice of about 3 lemons) In medium saucepan, over high heat, bring water and sugar to a boil, reduce heat to medium-low and simmer until sugar is dissolved, about 2 minutes. Add gingerroot, allspice, cinnamon and nutmeg to the saucepan; simmer for 1 minute longer. Stir in lemon juice. Using a fine mesh sieve, strain spiced lemonade into a large pitcher. Chill spiced lemonade for 1 hour or until ready to serve. Peach Lemonade * 4 cups water * 3/4 cups sugar * 1 can - 29 ounces - peach slices in light syrup, drained, with syrup reserved 3/4 cup freshly squeezed lemon juice (juice of about 4 lemons) In medium saucepan, over high heat, bring water and sugar to a boil; reduce heat to medium-low and simmer until sugar is dissolved, about 2 minutes. In a food processor fitted with a metal blade, combine peach slices and 3/4 cup syrup until smooth. Stir peach puree into the saucepan; add lemon juice Using a fine mesh sieve, strain peach lemonade into a large pitcher; chill for 1 hour or until ready to serve

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