Fresh lemonade is wonderful—but even better flavored (and tinted red) with raspberries, either fresh or frozen. There is a lot of lemon flavor in the peel, which is why you mash lemon slices, peel and all, in this recipe. By Adam Ried
- Cutting board
- Sharp knife (adult needed)
- Measuring cup
- Medium Bowl
- Wooden spoon
- 6 glasses
- 1 lemon, scrubbed
- 1 1⁄2 cups fresh (or thawed unsweetened frozen) raspberries
- 1⁄4 cup honey
- Pinch kosher salt
- 6 cups cold water
- Ice cubes
- Cut the lemon in half lengthwise from end to end. Put each half cut side down on the cutting board, then cut each half into thin slices.
- Put the lemon slices, raspberries, honey, and salt in the bowl and use the wooden spoon to mash them really hard until the lemons and raspberries give up their juice and it mixes with the honey, about 2 minutes.
- You can keep the solids in your lemonade or, if you like, strain them out: Put the strainer over the pitcher, pour in the lemon mixture, and use the wooden spoon to mash it and release as much liquid as possible. Throw away or compost the solids.
- Add the water, stir to blend, and pour the lemonade into ice-filled glasses.
DID YOU KNOW? Sometimes lemons with thin skins are rounder and smoother than those with thick skins, which tend to have slightly rougher skin and pointier ends.