The Fallingwater Chef at Home: Black Raspberry Lemonade, Fallingwater style
As we anticipate this year's crop of fresh black raspberries, we humbly submit this summertime cocktail, which we always look forward to when the weather gets warm: black raspberry lemonade. We make this by the pitcher and serve over lots of ice in glasses (like these).
This is an amazingly flexible beverage, easily served with or without alcohol - though we rather like rum or vodka when serving the adult crowd - with whatever berries you might have on hand. You can make this lemonade as sweet as desired.
Fallingwater Black Raspberry Lemonade
- 2 quarts freshly squeezed lemonade
- 8 oz rum or vodka (optional)
- 1 pint fresh black raspberries, or berries of your choice
- 4-5 sprigs of mint
- 1/2 C simple syrup, or granulated sugar
- Muddle* berries and mint in a large pitcher. (Muddle with sugar if not using simple syrup in the recipe.)
- Stir in lemonade and simple syrup.
- Taste for your own level of sweetness. (It should be a little on the sweet side, as ice will dilute.)
- Chill and serve later, or serve immediately over ice.
*To muddle means to press the ingredients against the side of the glass with a muddler. Muddling helps release the flavors of the fresh ingredients so they bind with the alcohol better. If you don’t have a muddler, you can use a wooden spoon.