Yield: 8 Servings
Measure | Ingredient |
---|---|
\N \N | -JUDI M. PHELPS |
½ cup | Fresh mint leaves plus |
\N \N | Mint sprigs for garnish |
1 cup | Boiling water |
1 \N | Can frozen lemonade (6-oz) |
1 pint | Fresh raspberries; crushed and sweetened with 1/2 cup sugar |
\N \N | Or |
10 ounces | Pkg frozen raspberries |
2 cups | ;cold water |
Combine ½ cup mint leaves and boiling water. Let steep 5 minutes.
Add raspberries and frozen lemonade concentrate. Stir (until thawed), if frozen raspberries are used). Strain into pitcher half-filled with crushed ice. Add cold water and stir. Garnish with fresh mint leaves. Serves 8. From the Bishopsgate Inn, East Haddam, Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...