1 gallon Fresh lemon Juice
1 ¾ lbs raspberry puree (1/2 container)
20 cups granulated sugar
Cold water
Combine fresh lemon juice, raspberry puree and sugar. Add water and stir until all ingredients are dissolved. Serve chilled and garnish with lemon or lime wedge.
(Makes 1 gallon)
4 cups sugar
1/8 cup water
1 heavy saucepot
1.5 cups water
3 cups fresh lemon juice
3 quarts water
Lemon slices for garnish
Mint sprigs for garnish
Make fresh caramel by adding sugar and a quarter cup of water into a heavy saucepot and placing over high heat. Watching caramel constantly, allow sugar to burn and create a golden caramel sauce. Once all the sugar is caramelized (12-15 minutes), add 3 cups of water carefully (not to explode caramel onto your skin- this will burn your skin should make contact!) Return the caramel syrup to high heat and boil until all caramel is dissolved into caramel syrup. Reserve.
Mix fresh lemon juice with water. Sweeten with caramel syrup.
Mix thoroughly and adjust flavor with additional lemon juice.
Serve chilled with lemon and mint garnish.
1 ½ cup freshly squeezed lime juice
4 cups of cold water
1 ½ cups of sugar
Ice cubes
6 lime slice twists
6 mint sprigs
¼ cup chopped mint
Mix lime juice, water, sugar and mint. Refrigerate until chilled.
Serve over ice in tall glasses: garnish with lime slice twists and mint sprigs
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