The beauty of Sunday's brunch was its simplicity. Granola with Greek yogurt and fresh blueberries and strawberries. Hard boiled eggs. Raspberry lemonade. Tony and I woke up Sunday morning, put everything in serving bowls, and, voila, instant brunch with Camille and Matt.
The raspberry lemonade was the only homemade part of the brunch. It's pink, which is fun. And it's a nice summer drink, a good combo of sweet and tart.
Raspberry Lemonade
- 1 cup sugar
- 1 cup water
- 6 ounces raspberries
- 8 lemons
- 4 cups water
Combine sugar and 1 cup water in a saucepan, and heat on low until sugar dissolves, making a simple syrup. Cool.
Puree raspberries in a food processor. Strain the berries to separate out the seeds. Discard the seeds.
Juice the lemons.
Combine simple syrup, raspberry puree, and lemon juice in a large pitcher. Add 4 cups water. Chill and serve over ice.
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