WHO // Meghan Faulkner
WHAT // Photographer, writer, food stylist and oatmeal based cooking connoisseur at Oatgasm
WHERE // "The small countryside of Illinois"
INSTAGRAM // @meghan_faulk
This week's #5OCLOCKFRIDAY is fit for all ages—but that wasn't our intention from the beginning. When we reached out to Meghan Faulkner, an amazingly talented photographer, blogger and writer, we had NO idea that she was the ripe old age of 17! Meet the girl who concocted this lovely image and a delicious drink for us involving homemade raspberry syrup. And byob alcoholic ingredients...
Raspberry Rose Sparkling Lemonade
INGREDIENTS- 3 lemons
- 2 cups cold water
- 2 cups sparkling water
- 1/2 tsp. rosewater
- raspberry syrup, to taste (recipe below)
- ice, to serve
DIRECTIONS
1. Halve and squeeze all three of the lemons, pouring the juice into a large jug or carafe.
2. Add the cold water, and stir vigorously until combined.
3. Add in the sparkling water followed by the rose water, stirring gently lest you lose some of the fizz.
4. Serve over ice, adding about 1 tablespoon of raspberry syrup to each glass or to taste.
**and of course Meghan makes her own raspberry syrup! Here's that recipe!
Raspberry Syrup
-
1/2 cup raspberries
-
1/4 cup water
-
1/4 cup fine sugar
DIRECTIONS
1. In a saucepan over low heat, combine the raspberries, water, and sugar and leave them to simmer, stirring occasionally and crushing the raspberries against the sides of the pan.
2. After about five minutes, the mixture should be thick and deep red. Carefully transfer to a sieve positioned over a jar, and press the mixture through, saving the syrup and discarding the raspberry pulp and seeds.
3. Store the syrup in a covered container in the fridge for up to a week. Freeze any leftovers for later use.