- 1c (about 6oz) raspberries (thawed if frozen)
- 2/3c sugar
- 1c fresh-squeezed lemon juice (between 6–8 lemons. I used 6.)
- 2–2 1/2c water
- In a medium bowl, combine raspberries and sugar. Allow to sit 5-10 minutes (you can use this time to juice your lemons). Using a potato masher, forks, or even a blender, mash up your raspberries as much as possible. Combine with lemon juice and stir well. Pour mixture through a sieve to strain out raspberry seeds and any pulp you don’t want. Discard seeds and pulp. Add 2 cups of water to lemon & raspberry juice. Stir and taste. Add additional water or sugar as necessary to temper the tartness.
- Makes about 1 1/4 quarts.