Lemonade with Raspberry Cream

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • For the Raspberry Cream:
  • ½-pint raspberries, blackberries or strawberries (reserve some for garnish)
  • 2 tablespoons granulated sugar *depending on the sweetness of the berries, more sugar might be needed.
  • 3 tablespoons water
  • pinch of salt
  • 2 tablespoons powdered sugar
  • 2 cups whipping cream or heavy cream
  • For Lemonade:
  • 1¾ cup granulated sugar
  • 8 cups water, divided
  • 1½ cups freshly squeezed lemon juice, seeds removed
  1. Instructions
  2. for Berry Cream:
  3. Bring raspberries, granulated sugar, water and salt to a boil.
  4. Boil until raspberries are soft and juices have reduced to thick syrup.
  5. Drain through a mesh strain to remove seeds.
  6. Cool to room temperature.
  7. After berries have cooled, prepare Berry Cream.
  8. Whisk cream 1 minute then add powdered sugar.
  9. Whisk 1 minute then add ¼ cup berry mixture.
  10. Whisk until soft peaks form.
  11. Serve immediately over Freshly Squeezed Lemonade or place in an airtight, refrigerator container until ready to
  12. serve.
  13. For Lemonade:
  14. Bring sugar and 1-cup water to a boil, in a small saucepan, and stir to dissolve sugar.
  15. Remove from heat, pour into a heat-proof dish and cool on the counter for 10 minutes.
  16. After 10 minutes, place sugar/water mixture in the fridge until chilled.
  17. Once syrup has cooled, pour into a 2-quart pitcher, add lemon juice and 7 cups water. Stir well.
  18. When Ready to Serve:
  19. Pour lemonade into 8 ounce glasses over ice and place a large dollop of Raspberry Cream on top. Serve with a straw.
  20. Have each person stir the cream into their own drink.
  21. Enjoy!