Raspberry Lemonade by Jo Whitton

Ingredients:

(makes 2 litres)

3/4 cup (150g) raw sugar or Rapadura (or to taste)
2 cups (180g) frozen raspberries
1 tray of ice cubes
2 lemons
500ml/g water
1.25 lt bottle of soda water

Traditional Method:

Grind sugar in a blender for 1 minute, or until fine. Let sugar dust settle, then add raspberries, ice and water and mix on high speed for about 2 minutes, or until as fine as possible. Juice the lemons, then add the juice and the water to the mixture in the blender.  Mix on medium speed, then strain into a 2 litre jug. Add soda water, mix, and serve.

Thermomix Method:

Weigh sugar into the Thermomix bowl and grind on speed 9 for 10 seconds.  Add raspberries and ice, and grind up on speed 9 for 30 seconds. Scrub the skin of the lemons, cut off the two thick ends and discard, then cut lemons in quarters (don't peel).  Add lemons and water to the Thermomix bowl, lock lid, and press the Turbo button a few times to chop roughly.  Strain juice into a 2 litre jug using strainer basket.  Add soda water to the jug, mix, and serve.