- 5 Cups water, Divided
- 1 1/2 Cups sugar
- 1 1/2 Cups fresh lemon juice From 6 to 8 lemons
- 1 Pkg. Frozen raspberries in Syrup, Thawed (10 Oz. Pkg)lemon Slices
mint Sprigs, Optional
Combine 3 Cups water And sugar in a Medium Pan. Bring to a Boil, Stirring Until sugar is Dissolved. Boil Gently, 1 Minute. Cool to Room Temperature. in a Large Pitcher, Combine lemon juice, Cooled sugar Mixture And Remaining 2 Cups water. Puree raspberries With Syrup in a Food Processor or Blender. Strain Mixture And Discard Seeds. Stir Strained raspberry Puree Into Lemonade. Cover And Chill Until Cold. Serve in Frosted Glasses or Over ice And Garnish Each Serving With a lemon Slice And mint Sprig. Makes 10 Servings.
Source: Marlboro Country Cookbook