CSB-75 INSTRUCTION/ RECIPE BOOKLET

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Red Raspberry Lemonade

This tangy, refreshing lemonade makes a perfect punch

for any occasion.

Makes 10 cups lemonade

1 12-ounce package frozen raspberries (no sugar added),

thawed

⁄2 cups superfine sugar

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

Limeade)

7 cups 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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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

1 tablespoon unsalted butter

4 ounces shallots, peeled and quartered

1-2 cloves garlic, peeled and crushed

⁄2 pounds fresh asparagus, tough ends removed

6 ounces red potato, peeled, cut into

⁄2-inch cubes

⁄2 cup dry white wine or vermouth

3 cups fat free low-sodium chicken stock

⁄4 teaspoons kosher salt

⁄2 teaspoon freshly ground pepper

⁄2 teaspoon dried basil

⁄2 cup heavy cream or half-and-half (optional)

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INSTRUCTION/ RECIPE BOOKLET - Page 10