Ingredients:
- 2 ½ cups lemon juice, dividedck to cool completely.
- 12 oz. red raspberries
- 2 cups granulated sugar
- 12-14 cups cold water
- For serving ice
- For garnish fresh raspberries and lemon slices
Directions:
- Make raspberry syrup first. Combine the raspberries and sugar in a large bowl. Add 1 cup lemon juice and stir well. Allow the mixture to sit at room temperature for about an hour, stirring and mashing the raspberries occasionally. Place a fine-mesh sieve over a large bowl or measuring cup. Pour the raspberry mixture into the sieve and press the berries to extract as much juice as possible. Discard the seeds and pulp. Add the remaining lemon juice to the raspberry syrup and whisk until the sugar is dissolved.
- Pour the mixture into a gallon pitcher. Top with 12 to 14 cups cold water to fill the pitcher. Place ice and fruit garnish into glasses and fill with lemonade.
