Raspberry Lemonade

By Bonnie T

Ingredients

• 2 10-ounce package frozen sweetened raspberries in syrup, thawed
• 2 12-ounce cans frozen lemonade concentrate, thawed
• 9 cups water
• Ice cubes
• Fresh raspberries
• Lemon wedges

Preparation

Step 1

Puree raspberries with syrup in processor until smooth. Strain puree into medium bowl, discard seeds. Pour lemonade concentrate into large pitcher; add 9 cups water. Mix in 1 cup raspberry puree (reserve remaining puree for another use).

Can be made one day ahead. Cover, chill.

Serve over ice, adding fresh raspberries to each glass. Garnish with lemon wedges and serve.