RASPBERRY LEMONADE RECIPE | REE DRUMMOND | FOOD NETWORK
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
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.
RASPBERRY CHIPOTLE SAUCE RECIPE | ALLRECIPES
Nice compliment to salmon, chicken, and pork. Can also be used as a sandwich spread or a dipping sauce for pretzels.
Provided by Holly
Categories Side Dish Sauces and Condiments Sauces
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.
Nutrition Facts : Calories 129.3 calories, CarbohydrateContent 24.9 g, FatContent 3.7 g, FiberContent 3.1 g, ProteinContent 0.5 g, SaturatedFatContent 0.5 g, SodiumContent 162.4 mg, SugarContent 21.3 g
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