Raspberry Lemonade Rose of Morocco

Treat yourself and your loved ones to an unusually fragrant and delicious lemonade during the raspberry season.

Ingredients

• raspberry 300 g
• water 1 l
• lemons ½ piece
• vanilla sugar 1 tsp
• pink water 9 st. l.
• Syrup:
• water 150 g
• sugar 150 g

Directions

1. 1. Cook syrup: pour water into a saucepan, and add sugar and vanilla sugar. Heat until sugar dissolves (as soon as it boils, immediately turns it off).
2. 2. Puree the raspberries well with a blender. If you are adding rose jam, then add it at this stage and puree along with the raspberries.
3. 3. Add water and stir. Strain. Add rose water and lemon juice. If the raspberries are sour, then 2 tsp is enough, I have a very sweet one and I added 2 tbsp. l., this is about half a lemon.
4. 4. Then add syrup. Add the syrup to taste, you may not need all of it.
5. 5. Send the finished lemonade to the refrigerator to cool well, for about a couple of hours.