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Ingredients
- 10 sliced lemons
- 2 cups raspberries
- 1 1/2 cups sugar
- 6 cups water
- 2 1/4 cups tequila blanco (optional)
- Mint, for garnish
Preparation
Step 1
Combine lemons, raspberries, and sugar in a large pot.
Pound the mixture firmly with the end of a straight rolling pin (or a large wooden spoon), extracting as much juice as possible, about 10 minutes.
Stir in water.
Pour through a sieve into a large bowl.
Press the solids until all juice is extracted.
Discard the solids. Serve over ice.
Cocktail Version: Stir tequila into lemonade. Serve over ice, and garnish with mint