10– 12 medium lemons, scrubbed well, halved pole to pole, all halves sliced thin
1 ½cupsfresh raspberries
1 ¼cupsgranulated sugar
pinchtable salt
5cupswater, cold
Instructions
In a large, deep bowl combine lemons, raspberries, sugar and salt; set aside for 10 minutes. Mash the mixture with a potato masher until lemon slices give up their juice, sugar is dissolved, and juice is thickened to syrup consistency, about 4 minutes.
Pour half the lemon slices and syrup through large mesh strainer set over a bowl. Press on solids with the back of a spoon to release as much liquid as possible. Discard solids; transfer liquid to serving pitcher. Repeat process with remaining lemon slices. Stir in water until blended. Chill well and stir to blend before serving. To serve: rub one of the used lemon rinds around the rims of the glasses and dip in sugar. Serve over ice.