 | Raspberry Lemonade4 drinks John Williams / Executive Chef and Beverage Director, Sundara Inn & Spa, Wisconsin Dells, WI |
| • | 16 oz. The Perfect Purée Red Raspberry Puree, thawed |
| • | 1 cup water (for simple syrup) |
| • | 1 cup organic cane sugar (for simple syrup) |
| • | 4 lemons (juiced) |
| • | 4 cups water |
| Method: | |
| 1. | To make simple syrup, place 1 cup of water and organic cane sugar in a saucepan and cook over medium heat until the sugar is dissolved. |
| 2. | Remove from heat and let cool to room temperature. |
| 3. | Take the juice of the 4 lemons and Red Raspberry Puree and blend until smooth. |
| 4. | Pour raspberry mixture, simple syrup and remaining water into a pitcher. |
| 5. | Pour into 4 glasses and garnish with lemon wedges and raspberries. |