I hope you all enjoyed your holiday weekend! We took some extra days off to spend with the kids and had fun swimming and enjoying the summer weather. We went to the Real SL vs. New England Revolution soccer game and watched the fireworks after. This was the year we decided it would be okay for our 3-year-old to stay up late to watch them and she LOVED them. Each time she saw a firework, she would say, “Biggest one in a all!” I was surprised at how well-behaved she was during the game. I thought for sure she’s get antsy and want to run around. But she sat there for the full 90 minutes, happily eating her kettle corn and snow cone and clapping every time people cheered. We also brought her Kindle, which came in handy toward the end.
Another thing I did over the weekend was host a jewelry party for my friend’s sister, who makes beautiful, ornate necklaces, bracelets, and earrings. One of the things I served at the party was this Sparkling Raspberry Lemonade. I was so pleased with how it turned out, and everyone raved about it. There was none left over after the party.
There’s nothing more refreshing on a hot summer day than a cold, fruity drink. First of all, you can’t beat the raspberry/lemonade combo. It’s a match made in heaven! Then add some ginger ale for a touch of the bubbly and you’re set.
Bottoms up, my friends!
- 2½ cups (20 oz.) frozen raspberries, thawed
- 1 can frozen lemonade
- 1 bottle (2 liters) ginger ale, chilled
- Fresh raspberries, for garnish (optional)
- Place 4-quart Dutch oven over medium heat.
- Add raspberries and cook for 10 minutes, stirring frequently. (NOTE: You may need to use a splatter screen). Cool slightly.
- Pour berries into strainer placed over a large bowl and push through with a large spoon to remove the seeds.
- Refrigerate raspberry juice for about 2 hours.
- In a large pitcher or punch bowl, stir together raspberry juice, lemonade, and ginger ale. Serve over ice. Sprinkle in fresh raspberries, if desired.