Recipe courtesy of Gale Gand, Julia Moskin, and Rick Tramonto

Raspberry Lemonade

  • Yield: 12 servings
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3/4 cup fresh or thawed frozen raspberries

9 cups water

2 cups freshly squeezed lemon juice (about 12 lemons)

2 cups superfine sugar



  1. 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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