“Mmmmm! This raspberry lemonade is so cool and so delicious! Just perfect for these hot days we’ve been having,” sighed Sally, as we sat in my air-conditioned family room.
“I like it, too,” I replied. “Remind me to give you the recipe later.”
“What else have you been doing to keep cool?” Sally asked.
“Well,” I laughed, “When we are really lucky and have one of those blue, blue skies, and non-humid days, I venture outside and sit on the front porch and just bask in the glories of Mother Nature, and especially enjoy the blue sky and green of the earth.”
“Those days haven’t been coming along too often,” Sally reminded me. “So, what else do you do?”
“I’m so glad you asked,” I smiled. “You will enjoy this, too…..simply looking at some of the blue creations from the Boomers and Beyond team.”
“Oh,” said Sally, “You know how much I love that. Let’s do that now,” she continued.
“Okay, and bring your lemonade,” I said.
“Don’t forget to give me the recipe,” Sally reminded.
“Don’t worry. Right after we finish drooling over all these wonderful blues from the Bbest team.”
“Fabulous!” exclaimed Sally. “Those Boomers never cease to amaze me with their talents.”
“Me, too,” I sighed. “Me, too! How about some more raspberry lemonade,” I asked.
“Can’t wait,” Sally replied. “And don’t forget that recipe!”
3/4 cup fresh or frozen raspberries
9 cups water
2 cups freshly squeezed lemon juice (about 12 lemons)
2 cups sugar
Puree raspberries in blender, and strain liquid through fine sieve to remove seeds.
Put sugar into two cups of water, boil until sugar is dissolved (simple syrup). Cool mixture.
Put 7 cups water into a pitcher, add lemon juice, raspberry juice, and cooled simple syrup. Mix, pour into ice-filled glasses. Enjoy!