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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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This beverage is lovely in the summer when mint and raspberries are fresh, reveals Patricia Kile of Elizabethtown, Pennsylvania. A garnish of mint leaves and raspberries is pretty. Ingredients:
3 cups water |
1 to 1-1/2 cups chopped fresh mint |
3/4 cup sugar |
3 packages (10 ounces each) frozen sweetened raspberries, thawed |
2-1/4 cups lemonade concentrate |
6 cups cold water |
crushed ice |
Directions:
1. In a large saucepan, bring the water, mint and sugar to a boil. Stir until sugar is dissolved. Remove from the heat; let stand for 5 minutes. Add the raspberries and the lemonade concentrate; gently mash raspberries.
2. Line a strainer with four layers of cheesecloth; place over a 1-gal. container. Slowly pour raspberry mixture into strainer' discard pulp and mint. Add cold water to the raspberry juice; stir well. Serve in chilled glasses over ice. Yield: 3-1/2 quarts.
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