Raspberry Lemonade

Yield: Makes about 1 quart; 4 servings

Ingredients

Preparation

In a small bowl, with a potato masher or spoon, mash 1 cup rinsed fresh raspberries (6 oz.) with 2/3 cup sugar. Let stand 10 minutes. Press through a fine strainer into a pitcher (at least 1 1/2 qt.); discard seeds. Stir in 1 cup lemon juice and 2 cups water. Taste and add more sugar if desired. Pour into tall, ice-filled glasses.

Nutritional analysis per cup.

Nutritional Information

Calories:

157 (1.9% from fat)

Protein:

0.5g

Fat:

0.3g (sat 0.0)

Carbohydrate:

41g

Fiber:

0.0g

Sodium:

13mg

Cholesterol:

0.0mg