¾ cup honey (add 1 full cup if you like your lemonade on the sweeter side)
½ cup plus 1 cup cold water
2 cans Lemon La Croix water
Instructions
Place the raspberries in a food processor and pulse until smooth, about 1-2 minutes. Pour the puree through a mesh strainer in a large pot to drain the seeds.
Add the lemon juice, ½ cup of water and honey to the pot with the raspberry puree and place on the stove over high heat. Bring to a boil stirring occasionally.
Remove the pot from the stove and let fully cool. Place in the refrigerator to speed up the cooling process, about 30 minutes - 1 hour.
Add the Lemon La Crouix water and additional 1 cup water. Stir.
Enjoy over ice!
Notes
To make this a fun summer cocktail, add 6-8 shots of vodka or cucumber vodka once it has chilled.
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2018/05/23/paleo-raspberry-lemonade/