Ingredients:

  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) water
  • 12 oz (340g) fresh or frozen raspberries
  • 1 cup (240ml) fresh squeezed lemon juice
  • 4 cups (960ml) cold filtered water
  • 1/2 cup (60g) fresh raspberries
  • 1 lemon, thinly sliced into rounds
  • Fresh mint sprigs

Instructions:

  1. In a small saucepan, stir together the granulated sugar and 1 cup (240ml) of water.
  2. Heat over medium-low until the sugar has completely dissolved and the liquid is clear.
  3. Add the raspberries and gently simmer for 5–8 minutes, lightly mashing the berries with a fork to release their juices, until the syrup is a deep, saturated red.
  4. Pour the mixture through a fine-mesh strainer into a bowl, pressing firmly on the solids to extract every drop of flavor. Let the syrup cool slightly.
  5. Squeeze lemons until you have 1 cup (240ml) of fresh juice, ensuring no seeds remain.
  6. In a large pitcher, combine the cooled raspberry syrup and the fresh lemon juice.
  7. Stir in the 4 cups (960ml) of cold filtered water and stir vigorously until the syrup is fully integrated.
  8. Pour into glasses over ice and garnish with fresh raspberries, lemon slices, and mint sprigs.