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It’s been a long week here, but hope you have all had a great week. Although many of you probably celebrated happy hour yesterday for St. Patrick’s Day, how about a Friday afternoon cocktail to start off the weekend???
I had a half bag of raspberries in my freezer (still trying to figure out what I used the other half of the bag for?) and I also had a few fresh lemons that probably only had a day or two left in them. So this morning I thought I’d see what I could come up with to use these items up.
I also added a little mint liqueur to this cocktail for a different twist but you could certainly leave it out or if you have fresh mint that would be even better! Unfortunately, I did not have any fresh mint on hand and dragging the kids to the store to get some just didn’t seem all that appealing to me.
YES, I know I’m a little crazy measuring my drinks in tablespoons and teaspoons, but it’s easier for me so bare with me.:)
So the cocktail is all made and sitting in the fridge waiting for 5:00! Hope everyone has a great weekend!
Minty Raspberry-Lemonade Cocktail
- 3 tablespoons raspberry puree (see note below)
- 3 tablespoons limoncello
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- Dash of any mint flavored liqueur
- Place all ingredients into a shaker with ice. Shake for about 30 seconds to 1 minute then strain into a martini glass. Garnish as desired.
NOTE: To make raspberry puree, place about 1/2 cup raspberries (or defrosted frozen raspberries) in a small food processor or blender and process until smooth. Strain liquid to get rid of seeds then measure out the liquid you need.
SNAPPY TIPS: Be careful with the raspberries, they can stain and not easy to clean up.
SNAPPY SUBSTITUTIONS: If you don’t like raspberries, you could use any variety of fruit such as strawberries or peaches.