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Raspberry Lemonade
Since fresh raspberries are hard to find and expensive, this recipe uses frozen. If you can find fresh raspberries, use them to garnish.

1 10 oz bag of frozen raspberries in syrup, thawed
1 1/4 cups fresh lemon juice
3/4 cup sugar
2 cups water

Puree frozen raspberries in the blender or food processor then strain into a pitcher pressing on the solids to extract as much liquid as possible. Add lemon juice and sugar stirring until the sugar dissolves. Add 2 cups of water. Fill a pitcher with ice and pour lemonade over. Let stand a few minutes to chill (in the refrigerator is best to prevent over diluting).

Serve in tall glasses filled with ice. Garnish with fresh raspberries if desired.

Yield: 4 to 6 servings

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