Raspberry lemonade

Yield: 1 servings

Measure Ingredient
¾ cup Fresh; or frozen
; raspberries or 1/4
; cup raspberry syrup
9 cups Water
2 cups Freshly squeezed lemon juice
2½ cup Superfine sugar

Puree the raspberries in a blender and strain to remove the seeds. Place the raspberry puree or raspberry syrup in a large pitcher. Add the remaining ingredients and whisk until the sugar dissolves. Serve over ice.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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