Raspberry-White Nectarine Lemonade
Servings and Ingredients
|6 c. water, divided|
|½ c. Hy-Vee granulated sugar|
|3 white nectarines, peeled, pitted and sliced|
|6 oz. raspberries|
|1 c. fresh lemon juice (about 4 lemons)|
|Additional nectarine slices and raspberries, optional|
- In a medium saucepan, heat 1 cup water and sugar over medium heat until sugar has dissolved. Reduce heat and add sliced nectarines and raspberries and continue to simmer for 5 minutes.
- Pour the fruit mixture into a blender. Remove top center cap to allow heat to escape and cover with a towel. Puree the fruit until smooth; let mixture cool completely.
- Once cooled, pour the fruit puree through a fine mesh strainer into a pitcher, discarding any solids. Add fresh lemon juice and the remaining 5 cups water. Stir to combine. Serve over ice with additional nectarine slices and raspberries for serving.
90 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Total Carbohydrates: 23g
- Protein: 1g
Vitamin A 4%
Vitamin C 35%
From the week of July 7, 2013.