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Northern Sunset Lemonade

Classic lemonade gets a beautiful blush from a fragrant simple syrup flavoured with raspberries, orange zest and pink peppercorns.



Recipe

2 oz vodka
5 oz pink lemonade (recipe follows), chilled
Raspberries and a lemon wheel to garnish

1. Place two ice cubes in a chilled highball glass. Pour in 2 oz vodka. Stir for 15 seconds. Fill glass with ice. Top with pink lemonade. Lightly stir. Garnish with raspberries and lemon wheel.

Makes 1 drink

Pink Lemonade
When making this tart, naturally pink lemonade, feel free to use up raspberries that are too soft and mushy for other recipes—just make sure they’re not mouldy. Pink peppercorns, which lend a subtle hint of spice, can be found at bulkbarn.ca.

1/2 cup (125 mL) sugar
3 1/2 cups (875 mL) cold water, divided
3/4 cup (175 mL) raspberries
3 wide strips orange zest
1 tbsp (15 mL) pink peppercorns
3/4 cup (175 mL) fresh lemon juice
Ice cubes and lemon wheels to garnish

1. Place sugar and 1/2 cup (125 mL) water in a small saucepan over medium-high heat. Whisk until sugar is dissolved. Add raspberries, orange zestand peppercorns. When it comes to a boil, remove from heat and mash raspberries with the back of a spoon. Let stand 30 minutes. Fine strain into a 6-cup (1.5-L) glass pitcher, discarding solids. Cool completely. Stir in lemon juice and remaining 3 cups (750 mL) water. Cover and refrigerate up to 2 days.

2. Serve over ice and garnish with lemon wheels.

Makes 36 oz, enough to serve 4 to 6



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