Time 15m Yield 3-1/2 quarts. Number Of Ingredients 5 Steps:
In a blender, combine lemonade concentrate, raspberries and sugar. Cover and process until blended. Strain to remove seeds. In a 4-1/2-qt. container, combine raspberry mixture, club soda and ice cubes. Serve immediately.
Time 5m Yield 18 Number Of Ingredients 7 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.
Yield 12 servings Number Of Ingredients 5 Steps:
Puree the raspberries in a blender and strain through a fine sieve into a pitcher. Add the remaining ingredients and whisk together until the sugar dissolves. Serve over ice.
Time 15m Yield 1¾ quarts Number Of Ingredients 6 Steps:
Combine the raspberries and ½ cup of the lemon juice in a blender; purée until smooth, then pass the mixture through a fine sieve into a large bowl to strain out the seeds (the fastest way to force it through is by pressing a ladle against the strainer in a circular motion). Add the remaining lemon juice, water, and sugar to the bowl and stir until the sugar is dissolved. Taste, then and add more sugar, lemon juice or water if necessary (keep in mind that ice cubes will water it down). Pour into glasses with ice cubes and garnish with lemon wedges, raspberries and fresh mint, if desired. The lemonade will keep in the fridge for a few days.
Time 2h20m Yield 6 Number Of Ingredients 6 Steps:
Mix sugar and 1/2 cup water in 1-quart saucepan. Cook over medium heat, stirring once, until sugar is dissolved. Cool to room temperature. Mix cooled sugar syrup, the lemon juice and 3 1/2 cups water in 2-quart nonmetal pitcher. Place raspberries in strainer over small bowl to drain (do not press berries through strainer). Reserve berries for making ice cubes. Stir raspberry liquid into lemon mixture; refrigerate. Spoon raspberries evenly into 12 sections of ice-cube tray. Divide 3/4 cup water evenly among sections with raspberries. Freeze about 2 hours or until firm. Serve lemonade over ice cubes.
Yield Serves 4 to 6 Number Of Ingredients 7 Steps:
Puree thawed berries in processor. Strain into pitcher, pressing on solids in strainer to extract as much liquid as possible. Mix in lemon juice and sugar; stir until sugar dissolves. Mix in 2 cups water. Fill pitcher with ice. Let stand 5 minutes. Fill 4 to 6 tall glasses with ice; add lemonade. Garnish with lemon slices and fresh raspberries.
Yield Makes 9 cups Number Of Ingredients 6 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.
Time 15m Yield 16 Number Of Ingredients 7 Steps:
Add boiling water to gelatin mix in small bowl. Stir 2 min. until completely dissolved; set aside. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in concentrate, then gelatin until blended. Stir in COOL WHIP and berries. Pour into crusts. Refrigerate 1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.
