Source: http://www.mybakingaddiction.com/raspberry-lemonade/

 

1 cup sugar

1 cup of water

¾ cup raspberries; pureed and pushed through a fine mesh sieve; plus more whole berries for garnish if desired

1 cup fresh lemon juice (this equaled close to 8 of my lemons)

4-6 cups cold water (this will vary depending on your taste)

 

1. 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 in completely dissolved; swirl the pan occasionally. Let cool.

2. Measure 3/4 of fresh raspberries and puree them in your blender or food processor.

3. Push the raspberry puree through a fine mesh sieve to separate the seeds from the pulp.

4. Once the simple syrup has cooled, combine the raspberry puree, simple syrup and lemon juice in a large pitcher.

5. Add 4-6 cups of cold water. The amount of water you use will depend on your taste, so add as little or as much as you want to achieve your perfect sweet/tart balance.