Yield: 1 servings
Measure | Ingredient |
---|---|
¾ cup | Fresh; or frozen |
\N \N | ; raspberries or 1/4 |
\N \N | ; 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.