Cuisinart Blender Smart Stick User Manual

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Red Raspberry Lemonade
This tangy, refreshing lemonade makes a perfect punch
for any occasion.
Makes 10 cups lemonade
1 12-ounce package frozen raspberries (no sugar added),
thawed
1
1
⁄2 cups superfine sugar
1
1
⁄2 cups fresh lemon juice (or lime juice for Red Raspberry
Limeade)
7 cups cold water or sparkling water, seltzer or club soda
Place the raspberries in the mixing beaker. Place the Cuisinart
®
Smart
Stick
®
in the mixing beaker, making certain the protective guard is sub-
merged in the raspberries. Blend, using a gentle up-and-down motion,
moving the blender from the bottom to just under the top of the rasp-
berries, until the raspberries are blended and completely puréed. Press
raspberry purée through a fine mesh strainer (chinois) using a wooden
spoon or spatula. There will be about 1 cup purée.
Place raspberry purée in a large pitcher with the sugar. Insert the hand
blender in the mixture, making certain the protective guard is sub-
merged in the mixture. Blend, using a gentle up-and-down motion, until
the sugar is completely dissolved, about 1 minute. Add the lemon juice
and blend again until completely mixed, about 15 seconds.
To serve, add chilled water to raspberry-lemon mixture. Serve over ice
and garnish with a sprig of fresh mint, a thin slice of lemon, and some
fresh raspberries.
Nutritional information per serving (one cup):
Calories 160 (0% from fat) • carb. 42g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 3mg • calc. 9mg • fiber 2g
SOUPS
Asparagus Soup
Serve as a first course for a special spring dinner.
Makes 5 cups
1 tablespoon unsalted butter
4 ounces shallots, peeled and quartered
1-2 cloves garlic, peeled and crushed
2
1
⁄2 pounds fresh asparagus, tough ends removed
6 ounces red potato, peeled, cut into
1
⁄2-inch cubes
1
⁄2 cup dry white wine or vermouth
3 cups fat free low-sodium chicken stock
1
1
⁄4 teaspoons kosher salt
1
⁄2 teaspoon freshly ground pepper
1
⁄2 teaspoon dried basil
1
⁄2 cup heavy cream or half-and-half (optional)
10

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