Makes about 2 quarts
- 7 cups water
- 1 cup sugar
- 1 1/2 cups frozen lemon juice from concentrate, thawed
- 1 pint frozen raspberries in syrup, thawed
- 3 lemons, sliced
- 2 limes, sliced
Bring water to a boil over medium high heat. Stir in sugar and cook, stirring constantly until sugar dissolves; remove from heat. Stir in lemon juice and raspberries; let stand at least 2 hours or until cooled completely. Serve over ice and garnish with lemon and lime slices.