Berry-Lemon Sparklers

Something refreshing on those hot summer days... enjoy!

* 8 Servings
* Prep 10 minIngredients:

* 1 1/2 pints raspberries or blackberries, plus more for garnish
* 1 1/3 cups sugar
* 2 cups lemon juice (from 8 lemons)
* Ice
* Seltzer
* Mint sprigs, for garnish

Directions:

1.In a medium bowl, mash the 1 1/2 pints berries with the sugar; let stand for 10 minutes. Stir in 1/2 cup water, then strain into a large pitcher, pressing with a spoon to extract any juice. Stir in the lemon juice and 2 1/2 cups more water.
2.Fill 8 pint glasses halfway with ice. Pour about 3/4 cup berry-lemon mixture into each glass, top with a splash of seltzer and stir to combine. Garnish with berries and a mint sprig.

Recipe courtesy of Rachel Ray.

a treat for you...

Here is a treat you must try from Martha Stewart Living!! Enjoy!

Oatmeal Cookies with Dried Apricots and White Chocolate

Instead of old-fashioned oatmeal raisin, swap in apricots and white chocolate. The white chocolate's sweetness tempers the tang of the fruit, creating a balanced batch that will appeal to kids and adults alike.

Ingredients

Makes about 4 dozen

* 1 1/2 cups all-purpose flour
* 1 1/2 cups old-fashioned oatmeal
* 1/2 teaspoon baking soda
* 8 ounces (2 sticks) unsalted butter, softened
* 1/4 cup granulated sugar
* 1 cup packed light-brown sugar
* 1 teaspoon salt
* 1 teaspoon pure vanilla extract
* 2 large eggs
* 8 ounces white chocolate, chopped
* 7 ounces dried apricots, preferably California, chopped (1 1/2 cups)

Directions

1. Preheat oven to 350 degrees. Mix flour, oatmeal, and baking soda in a medium bowl. Cream butter and sugars with a mixer until light and fluffy. Reduce speed to low. Add salt, vanilla, and eggs, and beat until well combined, about 1 minute. Add flour mixture gradually, beating until just combined. Stir in chocolate and apricots. Cover, and refrigerate until cold, about 30 minutes.
2. Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are golden brown around the edges but still soft in the center, 14 to 16 minutes. Let cookies cool on baking sheets for 2 minutes. Transfer cookies to a wire rack; let cool. Cookies will keep, covered, for up to 1 week.