Daily Grace Collection

When I posted my Lemon Raspberry Muffins recipe recently, I promised you I’d share the recipe for the Raspberry Lemonade I made to go with them…well, here it is!

It’s very, very lemony! And the frozen raspberries that are mixed in with it give this lemonade a rosy pink color. A perfect beverage to make in the spring and summer…or how about Easter weekend?

I used a new favorite pitcher of mine to serve the lemonade in–and one thing I love about this pitcher is that it has a chalkboard decal, so you can write the name of the beverage you’re serving right on the pitcher! As I mentioned in my muffin post, this pitcher is part of the Daily Grace Collection by (in)courage (sold at DaySpring.com) and each piece has some inspiring words about gratefulness and God’s grace in the design–so nice to look at when you’re enjoying a meal or snack at your table!

Like I said, this lemonade is very lemony, so if you’d like it a little less lemony you can just use 3 cups of lemon juice–or add more water (and maybe a little more sugar) to the mixture. You can easily adjust the amounts to suit your taste. Hope you get a chance to try it out!

VERY LEMONY RASPBERRY LEMONADE by NancyCreative, adapted from FoodNetwork.com and Ree Drummond

Makes about 13 to 14 cups

4 cups fresh squeezed lemon juice (it takes about 7 to 8 lemons to yield 1 cup of lemon juice, so you will need 28 to 32 lemons! Or you could use 2 cups fresh-squeezed lemon juice and 2 cups bottled lemon juice)

2 1/2 cups sugar

7 to 8 cups water, divided

1 (12-ounce) bag frozen raspberries

3 lemons, sliced into thin slices

ice cubes for pitcher and glasses

Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 2 cups of water and stir to dissolve to make a syrup. add the syrup to the lemon juice and top it up with 5 to 6 cups of water. If this is too lemony and sweet for you, add another cup or two of water–you may also need to add a little extra sugar to taste. Then add the frozen raspberries. Mix the lemonade together and let it chill in the refrigerator for at least a half hour. Just before serving, add about 1 lemon’s worth of slices to the pitcher and stir (use the rest of the lemon slices in the glasses). Fill glasses or mason jars with ice cubes and a lemon slice; pour in the lemonade and serve.

You can halve this recipe, too, if you want to make a smaller amount. I also have a recipe for Fresh-Squeezed Lemonade, if you want to try that out. Do you have a favorite lemonade recipe?

Linked to Inspire Me Monday.

Lemon is such a great springtime flavor and this past weekend seemed like the perfect time to make some lemon-flavored muffins!

I found a recipe on Pinterest that inspired me, and it also inspired one of my friends to convince me to make them so she could taste-test them! 🙂 So I ended up making these Lemon-Raspberry Muffins with some changes of my own. I used Half and Half (light cream) and yogurt to make them a little more rich and creamy and used lemon extract instead of vanilla for a little extra lemony flavor. And I made two batches with different toppings–sugar-crusted, like the original recipe, and lemon-glazed, which gives the muffins an extra zing of lemon flavor. The glaze I used is the one from my Lemon Zucchini Loaf, which is another good recipe if you are a lemon-lover!

These muffins are so moist and have a light, sweet lemon flavor. And they’re packed with lots of raspberries! If you decide to glaze the muffins (shown in the photo above), adding fresh raspberries as a garnish is a nice touch (just slice the berries in half lengthwise).

I love this little bowl that holds some of the berries I used-it’s actually a sugar/candy bowl, but it works great for berries, too! It’s part of the Daily Grace Collection by (in)courage, sold on DaySpring.com. The platter, square salad plate and pitcher are also from this collection. I really like the clean simplicity of these pieces and the simple, sweet messages of grace and gratefulness!

Here’s a close-up of the sugar-crusted muffins. Granulated sugar is all that’s needed as a topping for these. I can’t decide if I like the sugar crust or lemon glaze best…you may just have to try these muffins both ways and see what you think! 🙂

LEMON RASPBERRY MUFFINS: SUGAR CRUSTED OR LEMON-GLAZED by NancyCreative, adapted from Pink Polkadot Creations

Makes 12 muffins

2 cups unbleached all-purpose flour, divided

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter (1 stick), melted

1/2 cup Half and Half (light cream)

1/4 cup plain or vanilla yogurt

1 large egg

1 teaspoon lemon extract

zest of 1 lemon, plus 1 Tablespoon of lemon juice

1 1/2 cups fresh or frozen raspberries (use frozen raspberries with no sugar or syrup added and do not thaw)

For Sugar-Crusted muffins: use 2 to 2 1/2 Tablespoons of granulated sugar for sprinkling on top of muffins before baking

For Lemon-Glazed muffins: see Lemon Glaze recipe below; use raspberries cut in half lengthwise as an optional garnish

Heat oven to 400˚F. Line a 12 cup muffin tin with paper liners or spray with cooking spray.

In medium bowl, combine 1 3/4 cups of the flour, 3/4 cup sugar, baking powder, and salt. Add butter and stir to mix together (this will give you a crumbly-looking mixture).

In another medium bowl, whisk together the Half and Half, yogurt, egg, lemon extract, and lemon juice (you’ll add the lemon zest a little later). Gradually add this mixture to the flour mixture and stir until just combined (batter will be lumpy).

In small bowl, toss the raspberries and lemon zest with the remaining flour. Gently fold the berry mixture into the batter.

Divide batter evenly in the 12 muffin cups (they’ll be about 3/4 full). Then here’s what you do, depending on if you want sugar-crusted muffins or lemon-glazed muffins:

For Sugar-Crusted muffins: Using 2 to 3 Tablespoons of sugar, sprinkle tops of muffin batter before baking. Bake at 400˚F for 17 to 20 minutes or until toothpick inserted in centers comes out clean. Transfer pan to wire rack to cool for 10 minutes before removing the muffins. Then you can serve the muffins warm or let them cool completely–they taste great both ways!

For Lemon-Glazed muffins: Bake at 400˚F for 17 to 20 minutes or until toothpick inserted in centers comes out clean. Transfer pan to wire rack to cool for 10 minutes, then remove muffins from pan and cool completely on wire rack. Mix Lemon Glaze and drizzle over each muffin, then top with a fresh raspberry half if desired (raspberries should be cut in half lengthwise for garnish).

LEMON GLAZE

1 cup powdered sugar

Juice of 1 lemon (or 2 Tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled muffins (or loaf). Let glaze set, then serve.

These muffins are great for breakfast, brunch, an afternoon snack, or even dessert. And since I was in a lemon-raspberry mood, I also made a pitcher of Raspberry Lemonade to go with them. Yum! I’ll share that recipe with you in my next post!

Do you like lemon-flavored goodies, and what is your favorite lemony treat?

Linked to Inspire Me Monday, Nifty Thrifty Tuesday, Wow Us Wednesday, Full Plate Thursday, Favorite Things Thursday, I’m Lovin’ It, Six Sisters’ Stuff.