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Red Raspberry Lemonade
This tangy, refreshing lemonade makes
a perfect punch for any occasion.
Makes 10 cups (2.5 L) lemonade
1 12-ounce (340 g) package frozen raspberries
(no sugar added), thawed
1
1
⁄2 cups (375 ml) superfine sugar
1
1
⁄2 cups (375 ml) fresh lemon juice (or lime juice for
Red Raspberry Limeade)
7 cups (1.75 L) cold water or sparkling water,
seltzer or club soda
Place the raspberries in the mixing beaker. Place the Cuisinart
®
Smart
Stick
®
in the mixing beaker, making certain the protective guard is
submerged in the raspberries. Blend, using a gentle up-and-down
motion, moving the blender from the bottom to just under the top of the
raspberries, until the raspberries are blended and completely puréed.
Press raspberry purée through a fine mesh strainer (chinois) using a
wooden spoon or spatula. There will be about 1 cup (250 ml) purée.
Place 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, 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.
Nutritional information per serving (one cup [250 ml]):
Calories 160 (0% from fat) • carb. 42g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 3mg • calc. 9mg • fiber 2g
SOUPS
Asparagus Soup
Serve as a first course for a special spring dinner.
Makes 5 cups (1.25 L)
1 tablespoon (15 ml) unsalted butter
4 ounces (115 g) shallots, peeled and quartered
1-2 cloves garlic, peeled and crushed
2
1
⁄2 pounds (1.13 kg) fresh asparagus, tough ends removed
6 ounces (170 g) red potato, peeled, cut into
1
⁄2-inch cubes
1
⁄2 cup (125 ml) dry white wine or vermouth
3 cups (750 ml) fat free low-sodium chicken stock
1
1
⁄4 teaspoons (6 ml) kosher salt
1
⁄2 teaspoon (2 ml) freshly ground pepper
1
⁄2 teaspoon (2 ml) dried basil
10