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Ingredients
- see below
Preparation
Step 1
In a large pot combine 10 sliced lemons, 2 c raspberries and 1.5 c sugar and pound the mixture firmly with end of a rolling pin. Extract as much juice as possible for about 10 minutes. Stir in 6 c water the pour through a sieve. Press the solids to extract as much liquid as possible. Can mix in 2 1/4 c blanco tequila. Serve over ice with mint leaf garnish.
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