Air Fryer French Bread Pizza Review

 Sometimes you just need a late-night snack, or you're looking for a quick meal. Whatever the case, try some French bread pizza in your air fryer.

We always keep Red Baron French Bread Pizza in our freezer. From frozen to your plate in 10 minutes or less.

The instructions on the box will say to preheat your oven to 375 degrees and bake for 20 to 23 minutes. 

Preheat your air fryer to 390 degrees and set the timer for 6 minutes.

What I love most is the crunch. The air fryer gives the bread a golden, toasty base without turning it rock hard. Not only does this turn out to be a delicious snack or meal, but you're also using less energy by using your air fryer.

You can also make these from scratch using fresh French Bread, pizza sauce, and your choice of various toppings. 

We use a Ninja Air Fryer, and the 6-minute timer is perfect. You may need to experiment with different times for various air fryers.

Cleaning up is another benefit of using your air fryer. Just wipe out your air fryer basket, and you're ready to make some more.

Overall, Air Fryer French Bread Pizza is one of those effortless comfort foods that delivers big flavor with very little effort.

Ninja Air Fryer, Roast, Bake, Air Fry, Roast, Broil, Reheats, & Dehydrates, 4-in-1, Fries, Frozen Food, Veggies, and Juicy Meat, Less Oil, Easy Meals, Healthy Meals, Compact, 4 QT, Grey, AF101Buy NowRed Baron Singles French Bread Pepperoni Pizza, 5 Ounce -- 24 per case.Buy Now

 

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Two-Bite Cupcakes - Book Review

 The cupcakes may be small, but in Two-Bite Cupcakes by Viola Goren, they pack a big punch of flavor and creativity. This cookbook is dedicated entirely to the art of making bite-sized cupcakes.

Every summer, our granddaughters spend a week at our house before school starts. We always enjoy planning fun activities during the week. This year, our youngest granddaughter, Guiliana, brought her Two-Bite Cupcakes book with her. The book is filled with over 50 recipes for delicious bite-sized cupcakes, ranging from classics to imaginative creations.

Guiliana found the recipe on page 24 that she wanted to bake, Strawberry Surprise Cupcakes. So, Fran and Guiliana got busy making these for all of us to enjoy.

Now, for the strawberry surprise. Add half of the batter to the cupcake tin, and then add a teaspoon of strawberry jam. Finish adding the batter and bake. Now you have strawberry-filled cupcakes.

Here are the finished cupcakes, ready to enjoy. I have to say they didn't last long, and were delicious.

The photos in the book are bright and inviting, and make you want to head straight to the kitchen. The directions are clear and suitable for beginners and more experienced bakers.

Two-Bite Cupcakes by Viola Goren is a delightful addition to any baker's kitchen. These treats are perfect for parties, entertaining, or simply enjoying a sweet treat.

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You will find Two-Bite Cupcakes by Viola Goren on Amazon.

Two-Bite Cupcakes (Imagine Book)

 

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Spiced Tea and Honey Nut Bread - The Perfect Snack

If you read the post I made on March 25, 2025, for Old Fashioned Rice Pudding, I explained about a very old recipe book that I had found in my mother's things after she passed.  To call it a book, is being kind, as it was just a collection of hand typed (on a manual typewriter!) recipes folded in the middle and stapled together.  No front or back cover, no information of where it came from.  The pages are so ancient they are dark tan in color.  

Anyway, the recipes in this old gem are from a time before I was cooking.  Some of them are recipes for foods I have never heard of like Strawberry Fool or Fruitinays.  I love reading through the pages and some times I find a recipe that I want to try.  This is how I came across the recipes for the perfect afternoon snack:  Spiced Tea and Honey Nut Bread.

This first time I made the bread, I found it delicious, but it seemed to be lacking something to go with it.  I tried coffee, but it didn't fit, I tried iced tea and it was completely not a match.  I was stumped.  So I went back to the recipe book and looked under "Drinks."  When I saw the spiced tea recipe, I knew I had hit the jackpot.  Cinnamon and fruit juices sounded like a great combination!  I got up and made some right then and there.  It was exquisite!  The flavors blended together perfectly and they were just right with the honey nut bread.  It really is the perfect snack!

Spiced Tea

Ingredients

Juice of one lemon

Juice of two oranges

2 Plain teabags (more if you like it stronger)

1 teaspoon all spice

1/4 teaspoon cloves (optional, if you like clove flavor)

1 and 1/2 teaspoons cinnamon

1 and 1/2 cups sugar

6 cups water

Instructions

1. Put spices in a small bag
2. Bring 4 cups of water to a boil and add the bag of spices.
3. Boil for 10 minutes and remove the spice bag and turn off the stove.
4. Add teabags to the spiced water and steep for 10 minutes.  Remove teabags.
5. Boil the remaining 2 cups of water and add sugar. Stir until sugar melts.
6. Pour the sweetened water into the tea and stir until mixed.
7. Add the fruit juices and mix well.

If you want it drink your tea cold, chill the mixture in the refrigerator and serve over ice.  If you are like me and prefer it hot, place it back on the stove and boil.  I put mine in a carafe so it stays hot to enjoy with our next recipe:  Honey Nut Bread.

Honey Nut Bread

Ingredients

1/2 cup coarsely chopped nuts (whichever type you like)

1 cup flour

3 teaspoons baking powder

1/2 teaspoon salt

1 egg

1/2 cup of honey

1/2 cup of milk

2 tablespoons melted butter

Instructions

1. Heat the oven to 350 degrees.
2. Sift dry ingredients and stir in nuts.
3. In a bowl beat the egg and add honey, milk and melted butter and mix.
4. Combine the wet and dry ingredients and mix until the ingredients are  moistened and mixed.
5. Grease a bread pan and pour in the mixture.
6. Bake for 45 to 50 minutes.

Honey nut bread is also great with toppings like:

Apple Butter

Fruit Jam

Honey Butter 

Flavored Cream Cheese (like strawberry)

Lemon Sauce

I have even made French Toast with honey nut bread.  I trade in the syrup for some hot honey and it is really delicious.

I really love this old cookbook, it has so many unusual recipes in it and it also has a 'Hints and Tips' section that is pretty funny.  Maybe I will share some tips in my next post, I think you all would find it pretty entertaining!

Enjoy your snack!

  

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Honey Butter ~ A Recipe For Joy in a Jar

Just to let you know, there is snow on my roof (grey hair) and I thought I knew a lot about many different things.  But just recently I learned something totally new to me and wondered why, oh why, it took me so long to find out about this.

What is "this"?  Well let's just say that I consider it to be a little bit of Joy in a Jar.

This bit of heavenly joy comes from Honey Butter!  Yes, you heard me right!  Honey Butter!

Have you ever had this treat in your life?  If not, you are missing out on something that I feel is out of this world.  Just thinking about the first time I put some of this on hubby's fresh baked bread makes my face break out in a big and I mean really big smile.

It's not for everyone, especially those who are busy watching all the carbs and keeping track of everything they eat.  But even if you fall into that category, you could let yourself "slip" just once and try this out!

Honey Butter is so easy to make!  Once you have it made up, you can keep it in the refrigerator for a few weeks (but I'm guessing it won't last that long)!

Honey Butter Recipe

Start with unsalted butter softened to room temperature. 1 cup

Honey, clover, raw, wildflower - any one will work quite nicely 1/3cup

Confectioner's Sugar just makes it ultra-creamy and will keep the sweetness to an acceptable level. 3 Tablespoons

Flaky sea salt 1/4 to 1/2 teaspoon

That is the whole ingredient list, pretty easy don't you think?

Start by creaming the butter and then add all the other ingredients creaming them into the butter mixture.  If you have softened the butter ahead of time, this whole operation will only take a few minutes.

But......and this is a BIG BUT, you don't have to stop there!  If you want to add a little more flavor you can add a teaspoon of cinnamon and you would have Cinnamon Honey Butter!  

Another option is to add a little spice to your honey butter by adding just a pinch of crushed red pepper flakes.  Hot and Sweet!  What's not to like in that combination?

As I said earlier, this treat is something that is totally new to me and I've been around for quite a long time.   I don't know what took me so long to find out about this but I do call it my Joy in a Jar for good reason.

I hope that I have tickled your taste buds just a little so that you can join me in a great little indulgence that will put a smile on your face too!

This was my first jar of honey butter purchased at the St. Jacob's Market in Waterloo Ontario.  And now that I know how easy it is to make, you can be sure that I will make my own from now on!

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The Protein Advantage Cookbook — A Delicious, Healthy New Cookbook

The Protein Advantage Cookbook is a collection of 100 high-protein, low-carb recipes and tips from bestselling author Carolyn Ketchum, the deservedly popular recipe developer and blogger behind All Day I Dream About Food. Ketchum’s newest cookbook blends quick weeknight meals with make-ahead basics and treats, wrapped in her pragmatic, low-carb approach, this time with a focus on high-protein recipes.

Its official launch date was yesterday, August 12, 2025, but I was lucky enough to get an advance review copy courtesy of the author and the publisher, Fair Winds Press (an imprint of Quarto). It’s a terrific cookbook for anyone interested in increasing their protein intake, and I’m delighted to share my review.

Who It's For

This low carb, high protein cookbook is for anyone looking to improve their health through “weight loss, blood sugar management, building lean muscle mass, or simply having more energy for daily life” while eating delicious, easy to prepare, wholesome food.

Ketchum’s stance of prioritizing protein aligns with the current science: increasing protein intake can improve satiety and support lean mass, especially alongside resistance training. And for adults 40+, adequate protein becomes increasingly important.

What's Inside

Ketchum opens with a concise science and strategy overview, including what “protein-forward, low-carb” means, why prioritizing protein matters from a health perspective, and how to stock a high-protein, low-carb pantry with healthy, tasty ingredients.

True to its name, of course, the majority of The Protein Advantage Cookbook is devoted to the recipes. I was delighted to see Ketchum's signature format: clear, easy to follow, step-by-step instructions, lots of full-color photos (although not every recipe has a photo), and practical tips, such as for swapping ingredients or scaling portions.

The 100 recipes are organized into chapters with straightforward labels:

• Breakfast
• Breads and Muffins
• Appetizers and Snacks
• Soups and Salads
• Main Dishes
• Desserts

The Breakfast chapter includes 22 tasty recipes, such as Loaded Breakfast Casserole (29.5g of protein), Chocolate Protein Pancakes (19.7g of protein), Hot Maple Cereal (29.7g of protein), and Everything Bagel Smoked Salmon Toast (26.5g of protein).

The Breads and Muffins chapter has 10 yummy high-protein recipes including Easy Protein Bagels (13.3g of protein), Double Chocolate Zucchini Bread (11g protein), Cheddar Jalapeño Biscuits (12.9g protein), and even Chocolate-Glazed Donuts (10g protein)!

The Appetizers and Snacks chapter caters to both savory and sweet cravings, including 17 recipes such as Sausage-Stuffed Mushrooms (12.8g protein), Taco Bites (18.7g protein), Frozen Hot Chocolate (17.6g protein) and Chocolate Hazelnut Spread (9.8g protein).

The Soups and Salads chapter features 13 simple yet satisfying recipes such as Asian Chicken Noodle Soup (31.1g protein), Chicken Chile Verde (35.3g protein), Turkey Club Salad (29.1g protein) and Old Bay Shrimp Salad (23.3g protein).

The Main Dishes chapter contains 22 terrific recipes to suit a wide range of tastes, such as Honey Mustard Chicken Thighs (33.3g protein), Easy Steak Fajitas (25.2g protein), Pork Tenderloin with Dijon Cream Sauce (33.4g protein), and Teriyaki Salmon (30.2g protein).

If you have a sweet tooth, never fear! Carolyn Ketchum is also the author of The Ultimate Guide to Keto Baking, and The Protein Advantage Cookbook includes 16 luscious desserts with a high-protein twist, such as Deep Dish Brownies (16g of protein), Lemon Cheesecake Bars (12.3g of protein), Coconut Candy Bars reminiscent of Mounds bars (10.4g of protein), and Strawberry Lemonade Ice Pops (10.1g of protein).

There's also a chapter called "A Day in the Life" which chronicles what Ketchum ate over the course of a few typical days, along with the workouts she did on those days. As a very active, extremely fit woman, her calorie limits are much higher than mine, but it was still helpful to see how she incorporates the cookbook recipes into her daily meal plans.

Why It Deserves a Place in Your Kitchen

The Protein Advantage Cookbook delivers exactly what it promises: approachable, protein-centric low-carb recipes anchored in sensible nutrition guidance. For those of us who want to feel more satiated, lift heavier weights, or simply be stronger as we age, while eating delicious, nutritious food and without spending all day in the kitchen, this book will be an excellent, much-used addition to our cookbook collections.

The Protein Advantage Cookbook: High-Protein, Low-Carb Recipes That Burn Fat, Build Muscle, and Restore Metabolism

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Air Fryer Pork Tenderloin

 Pork Tenderloin is a very lean and tender cut of meat; it's the filet mignon of pork. Fran picked up a 1.5 lb. already seasoned pork tenderloin last week.

There are several ways to make pork tenderloin, and our favorite is using our Ninja Air Fryer.

This method is easy to do, and the pork is so tender and juicy. Our pork tenderloin was already seasoned. You can find these in your grocery store already seasoned with various types of seasoning. If you don't find one already seasoned, here is how we like to season ours.

Seasoning for Pork Tenderloin:

• 1/4 cup brown sugar
• 2 tablespoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt and pepper
• 1 tablespoon olive oil

Mix all seasonings together in a small bowl, and rub the olive oil over the pork tenderloin. Rub the mixed seasoning on all sides of the tenderloin.

Set and preheat your air fryer to 375 degrees. Set the timer to 25 minutes. Check the pork tenderloin at 22 minutes with an instant-read thermometer in the thickest part of the meat. You want the internal temperature to be at least 145 degrees. 

The tenderloin will be crispy on the outside and tender and juicy on the inside. Serve with your favorite vegetable or baked potato. 

Ninja | Indoor Grill | Foodi | 5-in-1 (Grill, Air Fry, Roast, Bake, and Dehydrate | Fits up to 3lb Roast | Smoke Control System and Dishwasher Safe Parts| Black/Grey | AG301Check the PriceThermoPro Lightning 1-Second Instant Read Meat Thermometer, Kitchen Food Thermometer with Auto Wake/Sleep/180° Rotating Display, Waterproof Cooking Thermometer for Oil Deep Fry Smoker BBQ GrillCheck the Price

 

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Stonewall Kitchen Cornbread Mix - Reviewed

 

We found some home-baked goodness with this box of Stonewall Kitchen Cornbread Mix.

We prefer to make cornbread from scratch, but sometimes a quick fix is necessary.

While on one of Fran and Jamie's Buffalo shopping trips, Fran picked up this box of cornbread mix, along with many other things. 

Stonewall Kitchen Cornbread is inspired by classic New England recipes, baking up with a soft, fluffy texture and sweet corn flavor that pairs perfectly with barbecued meats, baked beans, spicy chili, or just as a snack.

A few weeks ago, Jamie made a big pot of her Award Winning Chili. Fran remembered she had bought this cornbread mix, and we gave it a try.

You will find the instructions on the box very easy, and it bakes up in about 25 minutes, making 8 to 12 servings. 

The Stonewall Kitchen Cornbread mix did not disappoint; it was a perfect match with the chili. So, if you're looking for homemade goodness from a box, give this one a try.

If you like making cornbread from scratch, try my Cheddar Cheese Cornbread made in my cast iron skillet.

Stonewall Kitchen Cornbread Mix, 16 OuncesBuy Now

 

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Homemade German Chocolate Cake Recipe Reviewed

German chocolate cake is a unique and delicious cake.  A German chocolate cake is often easily recognized by the way it is frosted.  Traditionally, the sides of a German chocolate cake are not frosted.  The coconut-pecan frosting is only on the top and between layers.   However, when I make this cake for our family, I elect to put the frosting between layers, on the top and sides.  We like the extra frosting.  If I made the cake for a party, I would opt for the more traditional, recognizable method and leave the frosting off the sides.  

Baking any cake from scratch does take more time to prepare than a boxed cake mix.  Plus, you need more ingredients on hand.  Those ingredients often have a short expiration date and are likely to spoil before you use the full bottle, bag or can.  This alone may be why so many people choose to make cakes with a cake mix instead of from scratch.

When you have the time and inclination, a homemade cake from scratch truly is a gift, as well as a special treat.  My homemade German chocolate cake is the most requested cake out of all of my homemade cakes.     

German Chocolate Cake Recipe
Sylvestermouse - ReviewThisReviews.com

Set out your butter to soften about an hour before you are ready to start mixing the cake together.  I would also recommend lining your cake pans with parchment paper or pre-cut cake pan liners to keep your cake from sticking to the pan. 

Because there are several parts of this recipe made in separate bowls and later combined into one large mixing bowl, I use mixing bowls with spouts for easy pouring.   

I do use my stand mixer for this cake in order to free up both hands to hold bowls and/or spatulas when adding ingredients to the batter. 
  

Ingredients

• 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
• ½ cup water
• 4 eggs, separated
• 2 cups & 4 Tablespoons cake flour or 2 cups of all purpose flour
• 1 tsp. baking soda
• ¼ tsp. salt
• 1 cup butter, softened
• 2 cups sugar
• 1 tsp. vanilla
• 1 cup Prairie Farms Bulgarian style buttermilk or whole buttermilk

 

Directions    

Cover bottoms of 3 (9-inch) round pans with parchment or pre-cut dry wax cake liners for pans; Coat bottom & sides with Crisco shortening. 

Heat oven to 350°F   (325°F – Convection) 

1.  Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. 
2.  Separate Eggs (Egg whites in the medium glass mixing bowl)
3.  Combine flour, baking soda and salt in a separate bowl 
4.  Beat butter and sugar in large mixing bowl with mixer until light and fluffy    
5.  Add egg yolks, 1 at a time, beating well after each.    
6.  Blend in melted chocolate and vanilla with the low setting on the mixer    
7.  Add flour mixture alternately with buttermilk, beating until well blended after each addition 
8.  Beat egg whites in glass bowl with a hand mixer on high speed until stiff peaks form 
9.  Add egg whites to batter by gently stirring them in with a spatula until well blended 
10.  Pour batter into prepared cake pans     
11.  Bake 25 min. or until toothpick inserted in centers comes out clean 
12.  Immediately run small spatula around cakes in pans and cool cakes in pans 15 min. 
13.  Remove from pans to wire racks; cool completely.
14.  Be sure to remove the pan liner parchment paper from the bottom of the cake layers before frosting.   

Prepare Coconut-Pecan Filling and Frosting; spread between cake layers and onto top of cake.

 

Top with Homemade Coconut-Pecan Frosting (click here for the recipe!) 

 

 Lot of 2 Baker's 4 oz. German's Sweet Chocolate BarCheck Price Swans Down Regular Cake Flour, 32oz BoxCheck Price 100Pcs 9 IN Round Non Stick Parchment Paper for BakingCheck Price

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Homemade German Chocolate Cake Recipe Written by:

© 2025 Cynthia Sylvestermouse
 

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Coconut-Pecan Frosting Recipe for German Chocolate Cake or Cupcakes

I've been making homemade German chocolate cake for decades and it is the most requested cake for any occasion in our home, probably because they are not commonly available.  If you try to eat a store-bought German chocolate cake you would probably swear off of ever eating them again.  Store-bought does not compare to homemade!

I personally make both my cake and my frosting from scratch.  This is one cake and frosting that you are not likely to find in a box or can.  As a matter of fact, the one time I tasted coconut-pecan frosting in a can, I hated the heavy lard taste.  The word "gross" comes to mind.

Unfortunately, store bought cakes or pre-made frosting in a can will make you think you don't like German chocolate cake.  But, if you have never tried a homemade German chocolate cake, then you have never tried a real German chocolate cake.  

 

Coconut Pecan Frosting Recipe
Sylvestermouse - ReviewThisReviews.com

You actually make coconut pecan frosting by cooking it on the stove top, like candy.  The pan matters.  You need a heavy pan that will hold heat.  I still use my grandmother's 4 quart Wagner Ware Sydney-O Magnalite pan (4684-P).  Do not use a pan with non-stick coating. 

 

INGREDIENTS

• 4 egg yolks
• 1 can (12 oz.) evaporated milk (shake well before opening)
• 1½ tsp. vanilla
• 1½ cups sugar
• 3/4 cup butter
• 1 pkg. (7 oz.) Baker's Angel Flake Coconut (2-2/3 cups)
• 1½ cups chopped pecans

 

DIRECTIONS 

1) Finely chop the pecans 

2) Beat egg yolks, milk and vanilla in heavy saucepan with whisk until blended 

3) Add sugar and butter; cook on medium heat 20 - 25 min. or until thickened and golden brown, stirring constantly 

Remove from heat 

4) Add coconut and pecans.  Mix well 

Cool to spreading consistency. 

 

Click Here for the German Chocolate Cake Recipe published separately

 

 ___________

One note, please don't give up if the frosting is not perfect the first time you make it.  Like so many things in cooking, sometimes you need to make it a few times to perfect it with your cookware and stove.  

 

The Brands I Use

I prefer to stick to specific brands, unless a company changes their recipe or goes out of business.  I still use the brands that my mother and grandmother used when baking.

 

 Pet Whole Evaporated Milk, 12 ounceCheck Price McCormick Vanilla ExtractCheck Price Baker's Angel Flake Coconut Sweetened 7 OunceCheck Price Fisher Chef's Naturals Unsalted Chopped Pecans - ResealableCheck Price Prepworks by Progressive (Red)Check Price

If you want a Magnalite saucepan like mine, you will need to purchase it in an antique store or secondary market like Ebay. Current day Magnalite is not the same vintage Wagner Ware brand made in Sydney, Ohio. The current pans are made in China of a lighterweight material and is not the Magnalite I recommend. Magnalite Saucepan - 4 quart - 4684-M or 4684-P (-P or -M doesn't matter. They represent the mold used when making)

 

 

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Coconut-Pecan Frosting Recipe for German Chocolate Cake or Cupcakes Written by:

© 2025 Cynthia Sylvestermouse
 

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The Best, Most Refreshing Fresh Raspberry Lemonade Recipe

We all appreciate cool, refreshing drinks like fresh lemonade in the hot summer months. I love fresh raspberries, so recently I started adding puréed fresh raspberries to my homemade lemonade and it really took this popular summer drink to the next level!

Today, I'm reviewing my quick and easy fresh raspberry lemonade recipe with you. Once you taste it, you'll never want to drink lemonade from a mix again.

Tip: You can strain the raspberry purée, if desired, but I prefer to blend until the seeds are very finely ground and keep them in the drink for some healthy fiber.

Fresh Raspberry Lemonade (with a Sugar-Free Option)

Bright, tangy, and bursting with summer flavor, this refreshing fresh raspberry lemonade is a beautiful way to cool down naturally.

There’s something undeniably joyful about sipping a tall, frosty glass of raspberry lemonade on a warm afternoon. This version is made with fresh organic raspberries, real lemon juice, and your choice of sweetener, either a classic simple syrup or a sugar-free alternative that keeps things light without sacrificing flavor.

Best of all? It comes together in just minutes using simple, wholesome ingredients you probably already have on hand.

Why You'll Love This Recipe

• Just a few, fresh ingredients
• Ready in just minutes
• Perfectly tart with a touch of sweetness
• Naturally beautiful color and vibrant fruit flavor
• Sugar-free option

Whether you’re hosting a backyard brunch, need a pretty drink for a picnic, or just want something special for yourself, this cold, refreshing raspberry lemonade is as elegant as it is easy.

Fresh Raspberry Lemonade Recipe

Serves 2

Ingredients

• 1 cup organic fresh raspberries, rinsed and drained
• ¼ cup ice-cold water (for blending)
• 1 very large or 2 medium fresh lemons
• 3 cups ice-cold water
• Simple syrup (see recipe below) or either liquid allulose or monk fruit and allulose syrup for a sugar-free raspberry lemonade
• Ice cubes
• Sprigs of fresh mint for garnish (optional)

Instructions

1. Purée the raspberries. In a high-speed blender, combine the fresh raspberries with ¼ cup of ice-cold water. Blend until smooth and the seeds have been finely ground.
   
   Optional: Strain the puréed raspberry liquid through a fine stainless steel mesh sieve, if desired, and discard the seed residue.
2. Juice the lemon(s) and add. Squeeze the juice of one very large or two medium fresh lemons and add it to the raspberry purée in the blender.
3. Dilute and sweeten. Stir in 3 cups of ice-cold water. Then sweeten to taste using either simple syrup or (for a sugar-free option) liquid allulose or monk fruit and allulose syrup. I used 1/4 cup of liquid allulose.
4. Serve over ice. Fill two tall glasses (16-ounce highball glasses work beautifully) with ice cubes and pour the raspberry lemonade evenly into each glass.
5. Garnish with mint, if desired. If you like, add a sprig of fresh mint (crush the leaves slightly between your fingers to release the aromatic oils) for a touch of green and a lovely hint of mint aroma.

Variations

• Use frozen raspberries. While the taste won't be quite as good, it's a great option for when fresh raspberries aren't in season, and the freshly squeezed lemon juice keeps the taste vibrant.
• Make it sparkling. Swap the 3 cups of ice-cold water with ice-cold sparkling mineral water for a fizzy twist.
• Make it a cocktail. Add a splash of vodka or gin for an elegant adults-only refresher.

Wholesome Sweeteners 11.5-Ounce Allulose, Zero Calorie Sweetener, Keto Friendly, Non GMO, Non-Erythritol, Gluten Free & Vegan Liquid Sweetener, 1 Pack

Wholesome Yum Liquid Allulose Sweetener (Syrup) - Natural Zero Calorie Keto Sugar Substitute - 0 Net Carbs, Gluten Free, No Erythritol, Non GMO (16.7 oz)

Libbey Tumbler Drinking Glass Sets, Durable Heavy Base Drinking Glasses, Lead-Free Tall Water Glasses Set, Sophisticated Beer Glasses Set of 8

Classic Simple Syrup Recipe

Simple syrup is an easy, versatile sweetener made from just sugar and water. It dissolves instantly in cold drinks, making it ideal for lemonade and many other drinks, including sweetened cocktails.

Ingredients

• 1 cup granulated sugar
• 1 cup water

Instructions

1. In a small saucepan, combine sugar and water.
2. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves, about 2 minutes.
3. Allow to cool to room temperature and chill before using.
4. Store in a covered glass jar in the refrigerator for up to 2 weeks.

The Perfect Summer Sipper

This fresh raspberry lemonade is more than just a drink. It’s a beautiful way to celebrate the flavors of summer. The sugar-free version is especially lovely for those who want to watch their sugar intake without compromising on taste.

Next time you crave something cool and fruity, skip the store-bought mixes and give this homemade version a try. You’ll be surprised at how something so simple can feel so special!

The Best, Most Refreshing Fresh Raspberry Lemonade Recipe by Margaret Schindel

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