Ingredients
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5 cups cold water, divided
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1 cup sugar
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2 (6 oz) pkgs raspberries, plus more to garnish if desired
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2 cups lemon juice (from about 10 lemons)
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ice, for serving
Steps
1
In a medium pot, combine 1 cup water and the sugar. Heat on high until sugar dissolves, stirring occasionally. Remove from heat, stir in 3 cups water, and cool mixture completely.
2
Meanwhile, in a blender, purée the raspberries and remaining 1 cup water until smooth. Strain through a fine-mesh sieve into a pitcher, pushing on solids. To pitcher, stir in the lemon juice and sugar mixture until well combined.
3
Refrigerate until chilled. Serve over ice.
Tips
Freeze more raspberries to use both as garnish and to keep the lemonade cold.
