July 04, 2013

Raspberry Lemonade

Summer is my favorite season of them all. I love having vacations, the sun, the warm weather and of course, the food that comes with it. I've never been a fan of lemon-foods because it causes stomach acid on me. But lately, I've been a lot into lemonade. 

A glass full of ice and squeezed lemon juice is incredibly refreshing. I often kept a jar in my fridge since it began to get warm in Montreal.

For those of you who might be interested, here are some of the benefits of lemons and limes*:

-It raises the levels of citrate in the body and therefore helps reduce kidney stones.
-Good source of Vitamin C.
-Good antioxidant.
-Anti-inflammatory agent.

 One day I bumped up with raspberry lemonades in Pinterest. They looked so pretty that I had to give them a try and you guys should too. It’s delicious, refreshing and a great way to accompany your snacks or just have a cold glass in the middle of a warm summer afternoon.

Many raspberry lemonade recipes suggest you push the raspberries through a mesh, but that will keep the little raspberry seeds out of your lemonade and I prefer keeping them to get a tiny bit of fiber and a bit more flavor.  There’s really no big difference, it’s just how I prefer it.

-3/4 cup sugar (picture only shows 1/2 cup because I didn't have a 3/4 cup with me then)
-1 cup of water
-1 cup raspberries
-1 cup fresh lemon juice (about 7 lemons)
-5 cups cold water. Considering you’ll add ice to your glass, this amount of water should be fine, but this will vary depending on your taste and

1. In saucepan, combine the sugar with 1 cup of water. Cook over medium-heat until sugar is dissolved. Let it cool, this will be your “syrup”.
2. Pure the raspberries in a blender.
3. In a large pitcher combine the syrup, the pureed raspberries, the lemon juice and the rest of the water.

 4. Mix well and serve. I like serving it in a glass full of ice; otherwise you might need to add more water.
5. Enjoy it!

*Source for the benefts of lemons and limes: The 150 healthiest foods on earth by Jonny Bowden
Recipe inspired by My Baking Addiction