We had our friends, Melissa and Shawn over for dinner last week. Like usual, I pondered the menu and drinks and decided upon serving a simple lemon grilled salmon, with a side of pasta and salad for dinner. Easy. My go to cocktail is usually wine or champagne but I was feeling more festive. Luckily, I had whipped up a batch of raspberry lemonade the day before. I had served it to my girlfriends who were over for lunch that day and it got great reviews. Not too sweet or tart, with a great balance of lemon and fresh raspberry. The fact that it was the most gorgeous shade of pink didn't hurt either. I had just enough left over in the pitcher to serve as the base for our cocktails that night. Perfect! This lemonade was begging for some vodka to be added to it.
This turned out to be a remarkably refreshing drink. Jeremy, my husband, and Shawn loved it. More importantly, by the end of the glass, I think they forgot that they were drinking a pink, fruity cocktail. As for the girls, by the end of our drink, Melissa and I found ourselves upstairs trying on lip gloss and talking much too loudly. Come to think of it, I don't know why we were upstairs. Were we not supposed to be making dinner? A little vodka sure distracts you from the task at hand, I'll tell you that much. Don't say you weren't warned.
Me and Melissa before the lip gloss
I love drink concoctions during the summer months whether it be iced tea, lemonade or fruit spritzers of some sort. Doesn't really matter what it is. There is nothing better than sitting under the pergola with ice clinking in your glass, enjoying the sunshine.
This is a very simple drink to make that I have a feeling will be enjoyed at many parties and BBQ's this year. With and without that silly Mr. Grey Goose.
adapted from Food network Magazine, June 2010
1 cup fresh raspberries
1 cup freshly squeezed lemon juice
3/4 cup sugar
4 1/2 cups water
lemon slices, for garnish
Make a simple syrup: Combine the sugar with 3/4 cup water in a saucepan and bring to a boil, stirring until sugar is dissolved. Let cool.
Muddle the cup of raspberries with the simple syrup in a pitcher, crushing the berries with the back of a wooden spoon. Stir in the lemon juice and water; add ice and lemon slices to each glass and serve.
Taste your drink after you have mixed it up. You might like to add more water. I find this to be a great combination for me since I tend to add a hefty amount of ice to my glass that slowly melts and dilutes everything. This recipe is easy to double for more people. (2 cups raspberries, 2 cups lemon juice, 1 1/2 cups sugar with 1 1/2 cups water for the simple syrup, then add 9 cups of water to the finished product. Serves 12).