Berry Pink Lemonade
Adapted by Deborah Kuhnen from "Sunset" magazine, July 1996
Fresh lemon juice
fresh or frozen
Thin lemon slices
Mix sugar, lemon juice and 6 cups of cold water. Mix well until the sugar dissolves. Puree raspberries in a food processor and then press through a fine seive into a bowl, dicarding the seeds. Mix the raspberries with the liquid. Chill for at least an hour or until desired temperature. Add ice and lemon slices if desired.