Tag Archives: raspberries

Very Lemony Raspberry Lemonade

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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!

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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?

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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.

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Frozen Berry Smoothie

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Now that the weather out my way is warming up a little, it feels like spring is just around the corner–and I love having smoothies for breakfast during the spring and summer! So to celebrate the warmer weather, I decided to make this smoothie. Maybe I’m jumping ahead of the winter season a little, but I’m just so ready for spring!

You use frozen berries in this smoothie, which makes it convenient because you don’t have to worry about having fresh berries on hand in your fridge–just pop them out of the freezer whenever you want to make this! Use one kind of berry or use a variety of berries to equal 1 1/2 cups (I used a mix of strawberries and blueberries in this smoothie). This also is sweetened with honey, but you could use whatever kind of sweetener you like best. It’s a great way to start the day!

FROZEN BERRY SMOOTHIE by NancyCreative

  • 3/4 cup orange juice or grapefruit juice
  • 1 medium banana, sliced into smaller chunks
  • 1 1/2 cups frozen berries–strawberries, raspberries, blackberries, and/or blueberries
  • 1/2 cup plain or vanilla Greek yogurt
  • 1 Tablespoon honey

Add all ingredients in your blender; cover and blend until mixture is smooth and creamy. Serve immediately. Makes 2 (10-ounce) servings.

I’m linking this recipe up to Fiesta Friday at The Novice Gardener.

Enjoy the rest of your weekend!

Raspberry-Lime Freeze

This is a great treat on a hot day! Today the high was 96 degrees, so I was really ready to have something nice and cool. I adapted this from a recipe in Martha Stewart Living. The raspberry and lime flavors go so well together…it’s really refreshing! If you want this freeze to be really thick, use frozen raspberries that are just slightly thawed (that’s how I made it–it will be harder to blend, though). For a thinner consistency, use fresh or completely thawed raspberries as the recipe indicates. This makes 4 servings.

INGREDIENTS:

  • 2 1/2 pints fresh raspberries (about 7 cups) or the same amount of frozen raspberries, thawed
  • 1 pint  (2 cups) raspberry sorbet, softened
  • 1/3 cup lime juice
  • 2 cups vanilla frozen yogurt, softened

Place 5 1/2 cups of the raspberries, the raspberry sorbet, and lime juice in blender. Pulse a few times, then puree until smooth (if you’re making this with slightly thawed frozen raspberries, you’ll need to alternately blend and stir mixture with a spatula because of the thickness). Then add the softened frozen yogurt and puree, stopping and stirring with spatula as needed. Stir 1 cup of raspberries into the mixture.

Pour or spoon into glasses, and garnish with remaining raspberries. Serve immediately. If you have time, it’s a nice touch to chill your serving glasses in the freezer or refrigerator for a few minutes before filling them with the freeze–it helps keep this treat extra cool while you’re enjoying it!

Linked to Rednesday, Strut Your Stuff, Show off Your Stuff, Favorite Things Friday, I’m Lovin’ It Fridays, Foodie Friday.

Raspberry–Cream Cheese Muffins

I have a raspberry bush in my yard. It didn’t do too well this year, but I managed to collect a whopping 3 cups of raspberries from it! I decided to use most of them to try out this recipe, and ate the rest. 🙂 This recipe is adapted from one I saw at Cooking Light. The cream cheese and berries make it a deliciously moist muffin, and I decided to add a glaze to give it a little more sweetness. But they are good without the glaze, too, so you can make them either way. This recipe makes 16 regular–size muffins.

RASPBERRY–CREAM CHEESE MUFFINS (adapted from Cooking Light)

  • 2/3 cup (5 ounces) light or regular cream cheese, softened
  • 1/3 cup butter, softened
  • 1 1/2 cups sugar
  • 2 tsp. vanilla extract
  • 2 large eggs
  • 2 cups unbleached all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup low-fat or regular buttermilk
  • 2 cups fresh or frozen raspberries
  • 1/4 cup finely chopped walnuts or pecans

Preheat oven to 350 degrees. Line regular–size muffin/cupcake pans with paper liners (since this recipe makes 16, you could line 8 cups in each pan for even baking). In large bowl, combine softened cream cheese and butter; blend well. Add sugar and mix until fluffy. Add vanilla and eggs, and mix well.

In another bowl, combine flour, baking powder, baking soda, and salt; blend together. Add these dry ingredients to the egg mixture and blend well. Then add in the buttermilk, mixing well. Gently fold in the raspberries and nuts. Spoon batter into paper liners, about 3/4 full. Bake at 350 degrees for 25 minutes, or until a wooden toothpick inserted in center of each muffin comes out clean. Cool a few minutes, then remove muffins from pans and cool completely on wire rack.

Now you can add the glaze if you like…

POWDERED SUGAR GLAZE

  • 1 cup powdered sugar
  • 2 Tbsp. milk or half & half

Mix the powdered sugar and milk together, blending well. Drizzle lightly over each muffin. If you want, you can sprinkle additional chopped nuts over the glaze.

This is a great recipe for raspberries, and perfect for serving at breakfast or brunch. Or even afternoon tea.

I’m sure hoping my raspberry bush will do better next year!

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Find more recipes at Tasty Tuesday, Tuesday at the Table, Tempt My Tummy Tuesday, and Cupcake Tuesday.