Minted raspberry cooler

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@...

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