FRESH RASPBERRY LEMONADE

3 cups fresh raspberries, gently rinsed
1 cup sugar
6 cups cold water
3 cups fresh lemon juice (from about 12 large lemons)
8 large mint sprigs, for garnish

Puree the raspberries in a blender or food processor.

Strain the puree through a fine-mesh sieve to remove the seeds. Set the strained puree aside.

Place the sugar and water in a saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved, about 5 minutes. Allow to cool to room temperature.

Combine the reserved raspberry puree and the sugar-water mixture in a large pitcher. Stir in the lemon juice.

Serve over ice in tall glasses, garnished with a mint sprig.

Makes 10 cups
Source: Celebrate! by Sheila Lukins