Raspberry Limeade: an easy-to-make refresher

Raspberry Limeade from Eating Well magazine is an astonishingly good drink.
   It’s refreshing, the flavors blend perfectly, and to top it all off, it’s really easy to make. It took me mere minutes to put this together.
   Fresh lime juice is combined with sugar (I substituted an equal amount of Splenda) in a pitcher.
   Fresh or thawed frozen raspberries are placed in a fine-mesh sieve over a bowl, and mashed (I used a wooden spoon rather than the spatula as directed in the recipe), extracting the juice.
   Make sure to mash the heck out of the berries to get all the juice you can.
   The raspberry puree is stirred into the lime juice mixture in the pitcher.
   At this point, you can refrigerate the mixture until you are ready to serve it.
   When ready to serve, three cups of seltzer are added. I used club soda, chilled, instead.

The Raspberry Limeade recipe came from the August issue of Eating Well magazine.
   Here’s another recipe from that issue that’s well worth making: Tomato & Provolone Sandwiches.
   As I wrote in another blog post on Recipes That Worked, tomatoes and fresh tarragon make a terrific combination.
   In this recipe, tarragon is combined with mayonnaise to make a tasty spread that complements the fresh tomatoes.
   These sandwiches are so easy to make.
   Mashed garlic, mayonnaise, fresh tarragon, lemon juice, pepper and salt are combined.
   Bread slices are toasted under the broiler, then provolone cheese is placed on half of the slices and the bread toasted a little longer until the cheese is melted.
   On the other half of the slices, the tarragon-mayonnaise is spread. The tomatoes are placed on these slices, then the melted cheese bread on top.