- ¾ cup fresh or thawed frozen raspberries
- 9 cups water
- 2 cups freshly squeezed lemon juice (about 12 lemons)
- 2 cups superfine sugar
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Start to Finish:
Puree the raspberries in a blender and strain through a fine mesh sieve into a pitcher. Add the other ingredients and stir until the sugar dissolves. Serve over ice.
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