1 cup sugar 1 cup of water 3/4 cup raspberries; pureed and pushed through a fine mesh sieve; plus more whole berries for garnish 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)
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. Measure 3/4 of fresh raspberries and puree them in your blender or food processor. Push the raspberry puree through a fine mesh sieve to separate the seeds from the pulp. Once the simple syrup has cooled, combine the raspberry puree, simple syrup and lemon juice in a large pitcher. 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.