Raspberry Lemonade

Yield:
12 servings
Ingredients
  • 3/4 cup fresh or thawed frozen raspberries
  • 9 cups water
  • 2 cups freshly squeezed lemon juice (about 12 lemons)
  • 2 cups superfine sugar
Directions

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.


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    Raspberry Lemonade

    Recipe courtesy of Ree Drummond