Simply Scratch. It makes use of a simple syrup and fresh-squeezed juice. For my version, I used both lemons and limes and added homemade raspberry syrup. The original version includes lemon peel in the simple syrup, which I will leave out next time, as I wasn't a fan of the lemon oil it added. However I love this recipe and will use it in the future, because the proportion of lemon juice to sugar is perfect, you don't have to stir and stir to get the sugar to dissolve, and the addition of vanilla and raspberries gives it an indescribably delicious flavor! The grandkids loved it.
My version below reflects my adaptation, but do visit Laurie's blog for her wonderful tutorial, and do try her original version!
Raspberry Vanilla Lemon-Limeade
adapted from the blog of Simply Scratch
1 cup sugar
1 cup water
1 vanilla bean
1 generous pinch kosher salt
Slice vanilla bean in half and with the back of knife scrape out all seeds. Bring sugar, water, vanilla bean seeds and pod, and salt to boil. After sugar dissolves, gently simmer 5-10 minutes. Remove from heat, lift out vanilla bean pod, and cool.
6 to 12 oz frozen raspberries
1/4 - 1/2 cup sugar
Place raspberries and sugar in small saucepan over low heat. Stir until raspberries are thawed and sugar is dissolved. Simmer gently 2 or 3 minutes. Remove from heat and strain through sieve, pressing on seeds and pulp with back of spoon to release juices. Cool.
Juice of 6-8 lemons, or combo of lemons and limes, strained
8-10 cups water
Thoroughly stir all ingredients and garnish with lemon or lime slices. Serve over ice.
I'm linking with Weekend Potluck!