LEMONADE AND RUM RECIPES

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RASPBERRY LEMONADE RECIPE | REE DRUMMOND | FOOD NETWORK



Raspberry Lemonade Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     beverage

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield 8 to 12 servings

Number Of Ingredients 4

4 cups fresh lemon juice
3 cups sugar
1 bag frozen raspberries
Ice cubes, for serving

Steps:

  • Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)
  • Fill mason jars with ice cubes and top them off with the lemonade.

CLASSIC RUM BALLS RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD



Classic rum balls recipe | Australian Women's Weekly Food image

These sweet and fragrant rum-infused sweets are the quintessential Christmas treat rolled in coconut and served up as an edible gift, snack or dessert

Categories     Dessert

Total Time 20 minutes

Prep Time 20 minutes

Yield Makes 40

Number Of Ingredients 7

250 gram plain biscuits (such as marie)
395 gram can sweetened condensed milk
1 cup (80g) desiccated coconut
1/4 cup (25g) dutch-processed cocoa powder
1 teaspoon finely grated orange rind
1/4 cup (60ml) dark rum
1/2 cup (40g) desiccated coconut, toasted, extra

Steps:

  • Process biscuits until fine crumbs.
  • Transfer crumbs to a large bowl; add condensed milk, coconut, sifted cocoa, rind and rum. Stir well to combine.
  • Roll mixture into walnut-sized balls. Toss balls in extra coconut. Place on a tray; cover, refrigerate until firm.

Nutrition Facts : ServingSize Makes 40

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