| INGREDIENTS |
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3/4 c Fresh; or frozen
; raspberries or 1/4
; cup raspberry syrup
9 c Water
2 c Freshly squeezed lemon juice
2 1/2 c Superfine sugar
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| INSTRUCTIONS |
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Puree the raspberries in a blender and strain to remove the seeds. Place
the raspberry puree or raspberry syrup in a large pitcher. Add the
remaining ingredients and whisk until the sugar dissolves. Serve over ice.
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