Minted Raspberry Lemonade Recipes

Steps:

• In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with a fresh raspberry and a mint leaf.

Steps:

• To make simple syrup: Place 2 cups sugar and 2 cups water in a saucepan and bring to a boil. Stir until sugar is dissolved and let cool. Place lemon juice in a large pitcher, add remaining 4 cups water and 1 cup of the simple syrup or more to taste. Stir in mint leaves and refrigerate for 1 hour. Serve over ice.

Steps:

• 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.

Steps:

• Firstly, mash and strain raspberries and make sure you reserve the juice.
• Discard the pulp and seeds.
• Take a punch bowl or a large container.
• Combine the lemon juice, sugar and mint in it.
• Stir in water and the reserved raspberry juice.
• Serve over ice and enjoy your minted raspberry lemonade to your heart's content!

Steps:

• Make your lemonade, however you like it. Everyone has their own recipe for lemonade.
• In an ice cube tray, place one raspberry and one mint leaf in each compartment (if the mint leaves are small, I usually put two).
• Fill ice cube tray with lemonade and freeze.
• Once frozen, add to your lemonade. Once the cubes start to melt, it will infuse the lemonade with the flavor of the raspberries and mint leaves, and since it was frozen with lemonade and not just plain water, it will not "water down" the flavors.