PAT One of the things I truly love about Gina is that she is so creative when it comes to beverages. This lemonade is as sparkling, stimulating, and sexy as my darling wife. The seltzer water gives this refresher a great bubbly taste. Gina uses raspberries, but you can substitute any fruit you love and you’ll still be singing, “Oh, happy day!”

　　

Ingredients

serves 8

　　4 cups fresh raspberries

　　1 1/2 cups sugar

　　1 1/2 cups water

　　Two 1-inch strips lemon zest

　　2 cups freshly squeezed lemon juice

　　2 liters seltzer water, chilled

　　

Step 1

Put the raspberries, sugar, water, and lemon strips in a medium saucepan, and bring the liquid to a boil, stirring frequently so the sugar can dissolve and the fruit can soften. When it reaches the boil, turn off the heat and allow the mixture to steep for 10 minutes.

　　

Step 2

Strain the syrup through a fine sieve, and press on solids to extract all the juice and pulp from the berries. Discard the seeds and lemon strips. Refrigerate the syrup for 30 minutes, or until chilled.

　　

Step 3

Pour the chilled raspberry-lemon syrup and the lemon juice into a tall, large glass pitcher. Stir with a wooden spoon, then top with seltzer water. Serve in ice-filled glasses.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.