Ingredients
10 sliced lemons
2 cups raspberries
1 1/2 cups sugar
6 cups water
2 1/4 cups tequila blanco (optional)
Mint, for garnish
Preparation
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.
Cocktail version: Stir tequila into lemonade. Serve over ice, and garnish with mint.
