Let me tell you, Manitoba has had a beautiful summer so far. Many days in a row we’ve hit 30°C (which is about 85°F), the humidity hasn’t been too bad, and since we re-finished our deck last month, we’ve spent many, many hours outside. Eating all of our meals out there, reading, and just relaxing. It’s been fantastic. When you see the kids kicked back in a chair or the hammock, feet up and reading a book, how can you think this summer is anything but perfect.
A few weeks ago my daughter & I had a mother-daughter shopping trip. Nothing fancy – we went to the hardware store to pick up some lights, picked up a few other things in the city that we can’t get here, and stopped at the food court for a quick lunch. But, she had a fantastic time, telling me it was the best shopping trip ever, and that we should that more often. She’s easy to please. On the way home I treated us to some frozen lemonades, which were much appreciated since the car’s air conditioning isn’t working, and the sun had decided to come out and make it another 30°C day. It was refreshing, and hit the spot.
The following weekend we were all outside, relaxing and reading on the deck and I thought of those frozen lemonades again. How simple wouldn’t that be to recreate at home. Plus, you know exactly what is in them, since you have complete control over it. Since I also had some raspberries at home, I decided to try my hand at Frozen Raspberry Lemonade. So good. So refreshing. And so easy to make.
Frozen Raspberry Lemonade
Keep cool this summer with this tangy Lemonade. Alter to sugar to suit your tastes.
- Juice of 2 large lemons (about 1/2 cup)
- 1/3 - 1/2 cup granulated sugar
- 1/2 cup raspberries, rinsed
- 1/2 cup water
- 3 cups ice cubes
- Place the lemon juice, sugar, raspberries, and water into a blender, and blend to puree, about 2 minutes, until the mixture is smooth, and the sugar is dissolved. You can strain it at this point, if you want to remove the raspberry seeds, but I just left them.
- Add the ice, and pulse until no ice chunks remain.
- Pour into chilled cups, add a straw, sit back, and enjoy.
Love Lemon? Try these other gluten-free lemon recipes.
Gluten-free Lemon Meringue Cupcakes
Gluten-free Layered Lemon Cake
Gluten-free Baked Lemon Doughnuts
Gluten-free Lemon Poppy Seed Muffins
NOTE: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Jeanine, I had to share this on All Gluten-Free Desserts right away! And I’ll be making it for us today! Thanks so much for the recipe. 🙂
Jeanine Friesen says
Thanks, Shirley! I appreciate it!
I have just decided to go gluten free after reading the book wheat belly. I was searching the website for some gf recipes and came across your website. WOW so nice to see and have someone from Winnipeg. I was wondering were you buy most of your gluten free ingredients as I find the stuff to be very expensive. Currently I find that bulk barn has the cheapest prices. Jeanine I would appreciate if you could share some of your shopping tips.
Tomorrow I will be purchasing your book.
thank you mary
Jeanine Friesen says
Hi Mary, that’s a great idea for a post! I do have a post somewhere here that talks about saving money on a GF diet though, I’ll find the link. Here it is! Lots of great tips here: http://www.thebakingbeauties.com/2011/04/a-winner-is-announced-and-your-gluten-free-money-saving-tips.html
Right now, I buy most of my gluten-free flours locally at Stony Brook Pantry in Steinbach. I’ve also bought them at Bulk Barn, although some people would never do that because of the potential for cross contamination. I’ve never had a problem though.
Carol Cripps says
Although it’s minus-something here in southern Ontario, I know that I will all too soon be cursing the heat (no a/c) in my little box of an apartment.Thanks for providing a treat that will go a long way toward maintaining my sanity then. I love lemons, and raspberries, so the pairing must be made in heaven. And to think that I wandered over here to look at your whipped shortbread recipe! Cheers, Carol