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Raspberry Lemonade

Enlist raspberries -- those on the verge of being overripe are perfect -- to sweeten lemonade and turn it a pleasing shade of pink. Pounding the lemon slices releases oil from the rinds, rounding out the flavor.


* 10 sliced lemons
* 2 cups raspberries
* 1 1/2 cups sugar
* 6 cups water
* 2 1/4 cups tequila blanco (optional)
* Mint, for garnish


1. Combine lemons, raspberries, and sugar in a large pot. Pound the mixture firmly with the end of a straight rolling pin (or a large wooden spoon), extracting as much juice as possible, about 10 minutes. Stir in water. Pour through a sieve into a large bowl. Press the solids until all juice is extracted. Discard the solids. Serve over ice.

2. Cocktail Version: Stir tequila into lemonade. Serve over ice, and garnish with mint.

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