Raspberry Lemonade

From My Baking Addition.

1 cup sugar

1 cup water

¾ cup raspberries

1 cup fresh lemon juice (around 8 lemons)

4-6 cups cold water

Lemon slices, whole raspberries, torn mint leaves (optional)

Make a simple syrup by combining the sugar with 1 cup of water in a saucepan. Place over medium heat and heat until the sugar is completely dissolved and mixture begins to bubble slightly. Remove from heat and let cool.

Puree ¾ cup raspberries in a blender or food processor until smooth (you can add a little water, about ¼ cup, to help the process). Push the puree through a fine mesh strainer to separate out the seeds. Discard the seeds, and reserve the puree.

Once the simple syrup has cooled, combine the raspberry puree, simple syrup, and lemon juice in a large pitcher. Add about 4-6 cups cold water (or more if needed) until desired concentration of sweetness/tartness in met. Add in lemon slices, whole raspberries, and torn mint leaves, if using, for garnish.