Instructions:
- Prepare the Raspberry Syrup:
- In a small saucepan, combine raspberries and 1/4 cup of sugar.
- Cook over medium heat, whisking occasionally, until the raspberries have broken down and the mixture has thickened, about 5-7 minutes.
- Strain the mixture through a fine-mesh sieve to remove the seeds, then set it aside to cool.
- Add the lemon zest
- Place the mixture into the Eco-chop and pull 6 to 8 times to infuse the flavors together.
- Make the Lemonade:
- In a large pitcher, combine the freshly squeezed lemon juice and the remaining 1/2 cup of sugar.
- Stir until the sugar is completely dissolved.
- Add the raspberry syrup mixture and cold water, stirring until well combined with the long Red Spoon Spatula
- Serve:
- Fill glasses with ice cubes and pour the raspberry lemonade over the ice.
- Garnish with fresh mint leaves if desired.
BONTIPS: The benefits of lemons and raspberries are here: https://www.health.com/nutrition/keto-fruits
This recipe is taught in our Taste The Trend Cooking Class: Register here: https://bit.ly/TASTETHETRENDCOOKINGSERIESAPRILCLASSES
Also used in our Pack The Perfect Picnic BON BLOG here: https://boncook.com/pack-the-perfect-picnic/
