1+1/2 cups raspberries; 1+1/2 cups fresh lemon juice (about 5 lemons); 1 - 1+1/2 cups sugar; 3 cups cold water.
Puree raspberries with 2 tbsp. lemon juice in a blender until smooth, then force through a fine sieve into a bowl. Discard pulp and seeds. Stir together strained raspberry puree, remaining lemon juice, 1 cup sugar and water in a large pitcher until sugar is dissolved. Taste, then add more sugar if you like. Serve over ice. Makes about 1+1/2 litres.
