Raspberry Syrup
- In a blender, purée the raspberries with the sugar until smooth. Strain through a sieve placed over a bowl, pressing on the fruit with the back of ladle to extract as much syrup as possible. Compost the raspberry seeds. Pour the syrup into a shallow bowl. Cover and refrigerate. The syrup will keep for 1 week in the refrigerator. Wash out the blender.
Frozen Lemonade
- In the clean blender, purée the coconut milk, lemon juice, rum and sugar for 20 seconds or until the sugar has dissolved. Add the ice cubes and blend until smooth and creamy.
Assembly
- When ready to serve, dip the rims of six cold glasses one at a time in the raspberry syrup. Carefully pour the iced lemonade into the glasses. Serve immediately.
Chef’s tip : The raspberry syrup recipe yields enough for a double recipe of frozen lemonade.