Go beyond lemonade with a pretty pink thirst quencher that's tangy and not too sweet. I finish each glass with a lemon slice. —Margie Williams, Mt. Juliet, Tennessee
Ingredients
- 1/2 cup fresh or frozen raspberries, thawed
- 1/3 cup sugar
- 2-1/2 cups club soda, chilled
- 1/4 cup lemon juice
- Ice cubes
- 2 lemon slices
Directions
- Place raspberries and sugar in a food processor; cover and process until pureed. Strain, reserving juice and discarding seeds.
- In a small pitcher, combine the club soda, lemon juice and raspberry juice. Serve in tall glasses over ice. Garnish with lemon slices.
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