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Whenever the calendar rewards us with a fifth Wednesday in a month, KD shares a favorite family recipe or one sent from a reader that proves irresistible. I have been checking the loops of heat waves across the US (Daughters and friends report crazy weather in the UK, France and Italy too), and that alone should reinforce the thought that Mother Nature is not happy with Planet Earth. But while we are waiting for the adults in the room to act, I discovered in my almost bottomless library of Gourmet cookbooks this absolutely delicious, cooling version of raspberries, fresh limes, sugar and water.
Looking through the recipes for liquid refreshment in the KD archives, I realized that we have nothing non-alcoholic — a major gap. This called for a visit to my most cherished resource — the late, lamented Gourmet. If you also have refused to part with your Gourmet Magazine cookbooks, this recipe resides in the 1994 Best of Gourmet and also in their book of seasonal recipes inspired by farmers markets in 1999. It not only tastes refreshing but is satisfying in a way that plain lemonade or even ice tea is not.
You do not have to use your precious little green half-pint baskets from your local farmers market, and certainly don’t bother with the Dread Driscoll, since you need two cups worth. This is a perfect fit for frozen raspberries. But you must use fresh limes. (you can use the forgotten wizened ones that I said were forbidden in the last week’s post
It was suggested by someone in this house that a shot of vodka would make a nice option and after much scientifically backed research, we found that actually, alcohol does nothing for this refreshing and gratifying summer thirst quencher. It will keep in the fridge for a few days. You simply need to give it a stir before serving over ice cubes. I add back some of the pulp with seeds as it gives the drink more heft and flavor. A virtuous cheers to you!
- 2 cups raspberries (frozen are perfect for this use) 473 1/8ml
- 3 1/2 cups (828ml) water
- 3/4 cup (178ml) granulated sugar
- 1 cup (237ml) fresh lime juice
- Pour all the ingredients into the container of a food processor or blender.
- Blend until moderately smooth.
- Put a large fine mesh strainer over a bowl or wide mouth pitcher.
- Pour the puree into the strainer and with a wood spoon (easier than a silicone spatula) scrape the puree until the strained liquid is released into the bowl or pitcher.
- Add back at least a third of the remaining pulp and seeds in the strainer into the limeade - add more if you want more texture and flavor.
- Refrigerate and then serve over ice, garnish with mint, basil or verbena.
- the original recipe calls for pureeing a portion of the raspberries with the water, but I found that it made no difference in the end and made the making of this lovely drink a bit more complicated than it needed to be.
After owning one of the best cooking stores in the US for 47 years, Nancy Pollard writes a blog about food in all its aspects – recipes, film, books, travel, superior sources and food related issues.