Minted raspberry cooler
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| ½ | cup | Fresh mint leaves plus |
| Mint sprigs for garnish | ||
| 1 | cup | Boiling water |
| 1 | Can frozen lemonade (6-oz) | |
| 1 | pint | Fresh raspberries; crushed and sweetened with 1/2 cup sugar |
| Or | ||
| 10 | ounces | Pkg frozen raspberries |
| 2 | cups | ;cold water |
Directions
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@...