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.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2013/07/frozen-raspberry-lemonade.html