Whether you’re in a heat wave or under a blanket of snow, this not-too-sweet lemonade tastes like a summer day. It’s terrific made with gin, rye, or vodka in place of the tequila, or you can simply leave out the alcohol entirely. If you’re feeling fancy, garnish with a cocktail cherry or raspberries and a lemon slice. Makes 8 servings.
1 cup granulated sugar
1 1/2 cups raspberries (fresh or frozen)
3 cups ice cubes
1 1/2 cups tequila
1. Thoroughly wash then zest three of the lemons; halve and squeeze the juice from all lemons to make about 11/2 cups juice; set aside.
2. In a saucepan, combine lemon zest, sugar, raspberries, and 3 cups water; bring to simmer. Cook, over medium-low heat, stirring occasionally, until raspberries break down, about 10 minutes. Let cool. Strain through fine mesh sieve into a pitcher, pressing on solids to extract as much liquid as possible; discard solids. Add lemon juice and ice to pitcher; stir until ice is mostly melted. Chill until ready to serve.
3. Stir tequila into lemonade, and serve over ice (or pour 1 cup lemonade and 1 1/2 oz/2 1/2 tbsp tequila over ice for each cocktail). Enjoy!
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