Specifications

21
Red Raspberry Lemonade
Serves 10
300g frozen raspberries (no sugar added), thawed
350g icing sugar
330ml fresh lemon juice (or lime juice for Red Raspberry Limeade)
1½ litres cold water or sparkling water or soda
ß Place the raspberries in the measuring jug. Place the hand blender in the measuring jug, ensuring
the protective anti-splash guard is submerged in the raspberries.
ß Blend, using a gentle up-and-down motion, moving the blender from the bottom to just under
the top of the raspberries, until the raspberries are blended and completely puréed.
ß Press raspberry purée through a ne mesh strainer (chinois) using a wooden spoon or spatula.
There will be approximately 220ml of purée.
ß Place raspberry purée in a large jug with the sugar. Insert the hand blender into the mixture,
ensuring the protective guard is submerged in the mixture. Blend using a gentle up-and-down
motion, until the sugar is completely dissolved, for approximately 60 seconds.
ß Add the lemon juice and blend again until completely mixed, approximately 15 seconds.
ß To serve, add chilled water to raspberry-lemon mixture. Serve over ice and garnish with a sprig
of fresh mint, a thin slice of lemon, and some fresh raspberries.