Sparkling Raspberry Lemonade

For my design class, we were recently assigned a project to do an animation. At first, I was at a bit of a loss. My teacher showed us several examples of techniques we could use; many of them involved hand-drawing several hundred minutely varied frames. I tried to think how I could make this project something I was actually interested in, as many assignments during the foundation year at RISD are meant to be more skill-building and less interesting. However, I found a way to make this project one of my favorite things I've done this year because I got to combine my passions with my schoolwork. I actually did a little too much and have been assigned a second video to complete for two weeks from now, when this video was supposed to be due, but I finished far too early. It felt so great to be back to doing some food styling and photography. Even though this wasn't baking, I was back in the kitchen and it felt comfortable. Next year I will have all my supplies with along with a full kitchen, so expect a lot more posts next year. I know Pâtisserie Natalie has changed a lot over the years, but I think it will get back to some of its roots quite soon, which I'm excited about. But without further ado, here is my first ever recipe video, done in stop-motion animation. I had a blast making it and plan on making more in the future, along with perhaps some traditional videos. I look forward to exploring this new media, as well as getting back to some photography. I've missed it so much this year. Sparkling Raspberry Lemonade

1 cup fresh lemon juice (6-8 lemons)
1 12-ounce package frozen unsweetened raspberries
1 cup sugar
1/2 cup water
1 1/2 tablespoons grated lemon peel
1 1-liter bottle sparkling water, chilled
Ice cubes
Fresh raspberries

Grate lemon peel and juice lemons.
Combine frozen raspberries, sugar, and 1/2 cup water in medium saucepan. Stir over medium heat until sugar dissolves and berries thaw. Increase heat and boil 3 minutes. Strain raspberry mixture into bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Mix lemon peel into raspberry syrup in bowl. Chill until cold.
Stir raspberry syrup, lemon juice, and sparkling water in large pitcher to blend. Fill 6 glasses with ice cubes. Pour raspberry lemonade into glasses. Add fresh raspberries to each glass, if desired. Garnish with lemon slices and serve.
please view the video in fullscreen and HD if possible