Fresh Raspberry Lemonade

I thought this would be a refreshing change from all the blueberry recipes!

Fresh Raspberry Lemonade
Hands-on Time:  26 min.

3/4 cup sugar
2 cups water, divided
2 cups fresh raspberries
1/2 cup fresh orange juice (about 1 orange)
1-3/4 cups fresh lemon juice (about 13 medium lemons)
16 ounces sparkling water, chilled

1.  Combine sugar and 3/4 cup water in a small saucepan; bring to a boil.  Cook 2 minutes, stirring until sugar dissolves.   Cool to room temperature.

2.  Combine remaining 1-1/4 cups water and raspberries in a blender; pulse 10 times or until well blended.  Strain mixture through a fine sieve into a large pitcher; discard solids.  Add orange juice, lemon juice, sparkling water, and cooled syrup to pitcher; stir to combine.  Serve immediately over ice.  Yield:  8 servings (serving size: about 1 cup).

Enjoy!

Lemon-Ricotta Pancakes

While we were in Montana, we ate breakfast twice at a place called The Rack Shack.  I ate the Lemon-Ricotta Pancakes which were fantastic.  The boys tried mine and when we went back they both ordered them.  I decided that I should try to make a version once we got home.  This is a recipe I found on the Williams-Sonoma website.  I think that they came out even better than the ones we ate at The Rack Shack if that is possible.  I suggest topping them with either blueberry, strawberry or raspberry sauce.  My son tried them with strawberry-rhubarb conserve from Harry & David's and said it was a great combination.  Either way, they are delicious.


Lemon-Ricotta Pancake

Ingredients:

• 1 cup ricotta cheese
• 1 cup milk
• 3 eggs, separated
• 1/4 cup sugar
• Zest and juice of 1 lemon
• 1 1/2 cups cake flour
• 1 Tbs. baking powder
• 1/4 tsp. salt

Directions:

In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift together the flour, baking powder and 1/8 tsp. of the salt over the ricotta mixture and stir with a wooden spoon until just combined.


In another large bowl, using a whisk, beat the egg whites until frothy. Add the remaining 1/8 tsp. salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.


Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter. Makes 12 to 14 pancakes.

Enjoy!