- 3/4 cup fresh or thawed frozen raspberries
- 9 cups water
- 2 cups freshly squeezed lemon juice (about 12 lemons)
- 2 cups superfine sugar
Puree the raspberries in a blender and strain through a fine sieve into a pitcher. Add the remaining ingredients and whisk together until the sugar dissolves. Serve over ice.
Courtesy Gale Gand, ?American Brasserie? by Gale Gand, Rick Tramonto, Julia Moskin, MacMillian Inc, 1997