Fresh Raspberries (1 3/4 cups)
Lemons (1 3/4 cups)
in a blender.
Puree till smooth.
Pass the mixture through a fine sieve into a large bowl to strain out the seeds.
Add the remaining lemon juice,
Water (5 cups)
Granulated Sugar (1 cup)
to the bowl and stir until the sugar is dissolved.
Taste, then and add more sugar, lemon juice, or water if necessary.
Pour into glasses with ice cubes and garnish with wedges cut from the
Fresh Mint (to taste)
if desired. The lemonade will keep in the fridge for a few days. Enjoy!