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| Recipe from My Baking Addiction |
1 cup sugar
1 cup of water
¾ cup raspberries; pureed Plus more for garnish
1 cup fresh lemon juice (About 8 lemons)
4-6 cups cold water (this will vary depending on your taste)
Directions:
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. Garnish with whole raspberries.
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