Cuisinart CSB-76C manual Red Raspberry Lemonade, Soups, Asparagus Soup

Red Raspberry Lemonade

This tangy, refreshing lemonade makes

a perfect punch for any occasion. Makes 10 cups (2.5 L) lemonade

112-ounce (340 g) package frozen raspberries (no sugar added), thawed

11⁄2 cups (375 ml) superfine sugar

11⁄2 cups (375 ml) fresh lemon juice (or lime juice for Red Raspberry Limeade)

7cups (1.75 L) cold water or sparkling water, seltzer or club soda

Place the raspberries in the mixing beaker. Place the Cuisinart® Smart Stick® in the mixing beaker, making certain the protective guard is submerged in the raspberries. Blend, using a gentle up-and-down motion, moving the blender from the bottom to just under the top of the raspberries, until the raspberries are blended and completely puréed. Press raspberry purée through a fine mesh strainer (chinois) using a wooden spoon or spatula. There will be about 1 cup (250 ml) purée.

Place raspberry purée in a large pitcher with the sugar. Insert the hand blender in the mixture, making certain the protective guard is sub- merged in the mixture. Blend, 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.

Nutritional information per serving (one cup [250 ml]):

Calories 160 (0% from fat) • carb. 42g • pro. 0g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 3mg • calc. 9mg • fiber 2g

SOUPS

Asparagus Soup

Serve as a first course for a special spring dinner. Makes 5 cups (1.25 L)

1tablespoon (15 ml) unsalted butter

4ounces (115 g) shallots, peeled and quartered

1-2 cloves garlic, peeled and crushed

21⁄2 pounds (1.13 kg) fresh asparagus, tough ends removed

6 ounces (170 g) red potato, peeled, cut into 1⁄2-inch cubes

1⁄2 cup (125 ml) dry white wine or vermouth

3 cups (750 ml) fat free low-sodium chicken stock 11⁄4 teaspoons (6 ml) kosher salt

1⁄2 teaspoon (2 ml) freshly ground pepper

1⁄2 teaspoon (2 ml) dried basil

10