Step 1

Juice your lemons. Measure out 1/2 cup, and set the rest aside

Step 2

Add raspberries to a blender, along with 1/2 cup lemon juice, and blend until smooth. Once done, strain the mixture through a fine mesh strainer to get the raspberry seeds out.

Step 3

In a pitcher combine 5 cups water, infused sugar, raspberry puree, and lemon juice. Mix well to combine.

Step 4

Serve right away, or keep stored covered in the fridge.