Red Raspberry Lemonade, SOUPS Asparagus Soup

Red Raspberry Lemonade

This tangy, refreshing lemonade makes a perfect punch

for any occasion.

Makes 10 cups lemonade

112-ounce package frozen raspberries (no sugar added), thawed

11⁄2cups superfine sugar

11⁄2cups fresh lemon juice (or lime juice for Red Raspberry Limeade)

7cups cold water or sparkling water, seltzer or club soda

Put the raspberries in the mixing cup. Insert the hand blender in the mixing cup, making certain the protective guard is submerged in the raspberries. Blend on High, using a gentle up-and-down motion, mov- ing the blender from the bottom to just under the top of the raspberries,

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1VUSBTQCFSSZQVSÊFJOBMBSHFQJUDIFSXJUIUIFTVHBS*OTFSUUIFIBOE blender in the mixture, making certain the protective guard is sub- merged in the mixture. Blend on High, using a gentle up-and-down motion, until the sugar is completely dissolved, about 1 minute. Add the lemon juice and blend again until completely mixed, about 15 seconds.

To serve, add chilled water to raspberry-lemon mixture. Serve over ice and garnish with a sprig of fresh mint, a thin slice of lemon, and some fresh raspberries.

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SOUPS

Asparagus Soup

Serve as a first course for a special spring dinner. Makes 5 cups

1tablespoon unsalted butter

4ounces shallots, peeled and quartered

1-2 cloves garlic, peeled and crushed

21⁄2pounds fresh asparagus, tough ends removed

6ounces red potato, peeled, cut into 1⁄2-inch cubes

1⁄2cup dry white wine or vermouth

3cups fat free low-sodium chicken stock

11⁄4teaspoons kosher salt

1⁄2teaspoon freshly ground pepper

1⁄2teaspoon dried basil

Cuisinart CSB-75 manual Red Raspberry Lemonade, SOUPS Asparagus Soup, 11⁄2cups superfine sugar

Models: CSB-75