1 cup lemon juice (4-6 lemons)
1 cup sugar
5 cups water
1 10-oz. container frozen raspberries in syrup, thawed
Make simple syrup by dissolving the sugar into 1 cup of water in a small saucepan over medium heat. Combine the lemon juice and the simple syrup in a two-quart pitcher. Add 4 cups water. Place thawed raspberries in a strainer over small bowl until all of the liquid has drained out of the berries. Do not press the berries through the strainer. Add the raspberry liquid to the lemon mixture, stirring. Refrigerate. Set the berries aside in a separate bowl to use as garnish.