Homemade Strawberry or Raspberry Lemonade

This refreshing lemonade is not as sweet as most commercial brands. If you prefer a sweeter version, increase the sugar to 1 3⁄4 cups. Enjoy strawberry flavor in early summer and raspberries later in the season; to make the “classic,” simply omit the berries.

Makes 3 quarts

1 1⁄2 cups fresh or frozen (thawed) strawberries or raspberries
1 1⁄4 cups sugar
2 1⁄2 quarts cold water
2 cups fresh lemon juice (about 10 large lemons)
1 large lemon, sliced

Purée the strawberries or raspberries in a blender (add a few tablespoons of water if necessary to get it going), then strain through a sieve. Discard seeds and transfer pulp to a large container.

Make a syrup combining the sugar and 1 cup of the water in a small saucepan. Cook over medium heat, stirring, until the sugar is completely dissolved. Do not boil. Let cool, then transfer to the container with the berries along with the lemon juice and sliced lemon. Stir in the remaining water.

To serve, stir and then ladle into glasses filled halfway with ice. Be sure to include a lemon slice.

TD&N Nutrient Analysis (per 8 ounces): Calories: 99; Total Fat: 0 g; Saturated Fat: 0 g; Polyunsaturated Fat: 0 g; Monounsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 1 mg; Carbohydrates: 26 g; Fiber: 1 g; Protein: 0 g

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