Raspberry Coolers
Make 3
Combine 2 pint of raspberries
1 lemon (sliced ¼ inc; optional)
1 vanilla been (split, seeds scraped, pod reserved; or ½ teaspoon pure vanilla extract)
¼ cup sugar in a double boiler or heatproof bowl set over a pay of simmering water.
Cook, stirring, until raspberries heave released most of their juices, about 12 minutes. Strain through a fine sieve, pressing gently with the back of a spoon; discard solids. Let cool. Pour ¼ cup syrup into each of ice-filled glasses. Top each with 1 cup seltzer. Serve with lemon wedges.

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