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Red Raspberry Lemonade
This tangy, refreshing lemonade makes a perfect punch
Makes 10 cups lemonade
1
12-ounce package frozen raspberries (no sugar added),
thawed
⁄
1
1
cups superfine sugar
2
⁄
1
1
cups fresh lemon juice (or lime juice for Red Raspberry
2
Limeade)
7
cups cold water or sparkling water, seltzer or club soda
Put the raspberries in the mixing cup. Insert the hand blender in the
mixing cup, making certain the protective guard is submerged in the
raspberries. Blend on High, using a gentle up-and-down motion, mov-
ing the blender from the bottom to just under the top of the raspberries,
until the raspberries are blended and completely puréed. Press raspber-
ry purée through a fine mesh strainer (chinois) using a wooden spoon or
spatula. There will be about 1 cup purée.
Put raspberry purée in a large pitcher with the sugar. Insert the hand
blender in the mixture, making certain the protective guard is sub-
merged in the mixture. Blend on High, using a gentle up-and-down
motion, until the sugar is completely dissolved, about 1 minute. Add the
lemon juice and blend again until completely mixed, about 15 seconds.
To serve, add chilled water to raspberry-lemon mixture. Serve over ice
and garnish with a sprig of fresh mint, a thin slice of lemon, and some
fresh raspberries.
Calories 160 (0% from fat) • carb. 42g • pro. 0g • fat 0g • sat. fat 0g
SOUPS
Serve as a first course for a special spring dinner.
Makes 5 cups
1
tablespoon unsalted butter
4
ounces shallots, peeled and quartered
1-2
cloves garlic, peeled and crushed
⁄
1
2
pounds fresh asparagus, tough ends removed
2
6
ounces red potato, peeled, cut into
⁄
1
cup dry white wine or vermouth
2
3
cups fat free low-sodium chicken stock
⁄
1
1
teaspoons kosher salt
4
⁄
1
teaspoon freshly ground pepper
2
⁄
1
teaspoon dried basil
2
⁄
1
cup heavy cream or half-and-half (optional)
2
for any occasion.
Nutritional information per serving (one cup):
• chol. 0mg • sod. 3mg • calc. 9mg • fiber 2g
Asparagus Soup
⁄
1
-inch cubes
2
10
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