Raspberry Lemonade

for the raspberry syrup

• 1 heaping cup of red raspberries, picked over
• 1 1/2 cup water
• 1 1/2 cup turbinado sugar

for the raspberry lemonade

• 1 cup lemon juice, from about 6 lemons
• 1 cup water
• 1 sprig mint, plus more for garnish
• 3 round slices lemon, halved
• 2 - 4 ounces tequila, plus more for sampling (optional)

1. FOR THE RASPBERRY SYRUP: In a small saucepan, mash the raspberries with a rubber spatula. Add water and bring to a boil over medium/high heat. Lower heat and simmer for about 10 minutes more.
2. Using a fine mesh strainer set over a 4-cup measuring cup or medium bowl, pour the raspberry mixture into the strainer and press down on the solids with the rubber spatula until all that is left is mostly seeds.
3. Pour the fruit liquid back into the saucepan, add the sugar and stir over medium heat until the sugar has dissolved. Remove from heat, let cool slightly and pour into a jar. Chill. Makes about 2 cups.
4. FOR THE RASPBERRY LEMONADE: Before juicing the lemons, remove the zest with a microplane grater and freeze in plastic-wrapped little packets stored in a zipper freezer bag, and reserve for another use.
5. Combine the lemon juice and water in a pitcher. Add a sprig of mint. Chill.
6. Fill two tall glasses, Mason jars or jam jars half-way with ice. Pour in lemon water and sweeten with the raspberry syrup to taste. If using, do a shot of tequila and add an ounce or two to each glass. Serve garnished with the lemon slices and sprigs of mint.
7. If it's a super-hot day, you'd better make a batch of Merrill's Lemonade Ice Cubes for extra thirst-quenching power.