Raspberry Blackberry Lemonade

It's been really hot here.  Like record-setting hot.  Maybe it's because the whole state of Colorado is on fire?  

Last year around this time, Austin and I had just moved to Boulder.  Our apartment's back deck faces out towards the mountains, so we were able to sit comfortably while we watched the fire that started up on the backside of the Flatirons.  We spent most of our evenings gawking at the helicopters dropping fire retardant and watching pine trees go up in flames through binoculars.

Even though I grew up in another state plagued by wildfires (Utah), that's the closest I've ever been to one - *knock on wood* - I can't imagine being forced to evacuate like all of the people down in Colorado Springs.  Especially after they were hit with such a devastating fire last year too.

We got a little rain last night and hopefully we will get more of that, less lightning.  It didn't bring much relief to the firefighters but it did bring a little break in the heat spell.  For now, all we can do is hope for the best, get out and do some rain dances, keep safe and cool (drinking lemonade?), and of course if you'd like to help out in a more tangible way, donate time, money, or blood to the Red Cross.

RASPBERRY BLACKBERRY LEMONADE aka PINK LEMONADE
1 c. fresh raspberries
1/2 c. fresh blackberries
1 c. sugar
1 c. water
2 c. fresh squeezed lemon juice

1.  In a medium saucepan, combine raspberries, blackberries, sugar and water.  Bring to a simmer over medium heat.  Muddle (with wooden spoon works too), berries into sugar mixture.  Let cool.

2.  Pour lemon juice into a 2 quart pitcher.  Strain berry mixture and add the leftover flavored simple syrup to the lemon juice.  Fill the rest of the way with ice and water.

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