Raspberry Lemonade

INGREDIENTS

1-3/4 cups fresh squeezed lemon juice, from 8-12 lemons, strained
1/2 pound (8 oz.) raspberries, plus more for serving
5 cups water
1 cup sugar
Lemon wedges, for serving
Fresh mint, for serving

INSTRUCTIONS

Combine the raspberries and ½ cup of the lemon juice in a blender; purée until smooth, then pass the mixture through a fine sieve into a large bowl to strain out the seeds (the fastest way to force it through is by pressing a ladle against the strainer in a circular motion). Add the remaining lemon juice, water, and sugar to the bowl and stir until the sugar is dissolved. Taste, then and add more sugar, lemon juice or water if necessary (keep in mind that ice cubes will water it down). Pour into glasses with ice cubes and garnish with lemon wedges, raspberries and fresh mint, if desired. The lemonade will keep in the fridge for a few days.

https://www.onceuponachef.com/recipes/raspberry-lemonade.html

CheeseCake Factory Copycat Recipe 

INGREDIENTS

• ▢ 1 cup water
• ▢ 1 cup sugar
• ▢ 1 cup freshly squeezed lemon juice
• ▢ 1 1/2 cups fresh or frozen raspberries
• ▢ Extra sugar for the rim of your glass

INSTRUCTIONS

• Heat the sugar and water over medium heat, stirring often, in a small saucepan until the sugar has completely dissolved to make a simple syrup.
• Puree the raspberries in a blender or food processor add in the simple syrup and lemon juice.
• Add extra water (or Sprite, if you want it fizzy - but it won't be like Cheesecake Factory's recipe) to thin it out to the consistency and flavor that you like.
• Run a lemon slice around the rim of your glass, dip the glass in sugar, and serve with ice.

https://www.bunsinmyoven.com/raspberry-lemonade-cheesecake-factory-copycat/

Layered Rainbow Jello

 

INGREDIENTS

•  6 (3 ounce) packages different Jello flavors (Berry Blue, Lime, Lemon, Orange, Grape, and Raspberry, Cherry or Strawberry for red)
•  5 packages unflavored gelatin
•  1 1/2 (14 ounce) cans sweetened condensed milk
•  8 1/2 cups water

INSTRUCTIONS

1. Bottom (purple) layer:  Dissolve a 3-ounce package of grape flavored jello with 1 teaspoon of unflavored gelatin (1/2 envelope of Knox unflavored gelatin) in 1 cup of boiling water by stirring until completely dissolved.  Pour into a 9x13-inch pan and transfer to the refrigerator.  Make sure the pan is sitting completely flat.  Chill until completely set, about 30 minutes. 
2. Second (white) layer:  Make this layer at the same time as the bottom layer. Stir 2 teaspoons (1 envelope) of Knox unflavored gelatin in 1 cup of boiling water until dissolved.  Add 1/2 can of sweetened condensed milk and stir until combined.  Let this sit out on the counter until cooled to room temperature, but not yet set while the previous layer sets up in the fridge. 
3. Once the first colored layer has set, make the next colored layer (berry blue) following the directions in Step 1 so it can start to cool.  Then pour 3/4 cup of the white jello mixture over the colored layer and gently tilt the pan side to side for even distribution.  Return jello to the refrigerator to set up, which takes about 20 minutes.  
4. Continue to make layers following steps 1 & 2, alternating flavored colorful layers (the next colors in rainbow order are green, yellow, orange, and red) with the creamy white layers, letting the jello set between each addition until all of the jello has been used up.  You will need to make the white layer a couple of times because even without refrigeration it will set up on the counter if you make it all at once.   
5. Once the jello is completely set, slice into 1-inch squares using a paring knife (not a serrated blade which leaves marks in the jello) and serve.  A small spatula will help you get the jello cubes out of the pan.

https://houseofnasheats.com/layered-rainbow-jello/