Ingredients
½ cup Sweet’N Low (12 packets)
1 cup water
1 ¼ cups fresh lemon juice (about 6 lemons)
2 cups raspberries, pureed
3½ cups cold water
ice cubes
Preparation
In a small sauce pan, bring the Sweet’N Low and water to a simmer. Stir so that sugar dissolves completely then remove from the heat and let cool to room temperature. Place the raspberries in a food processor and process until smooth. Pour pureed raspberries in the sugar water and stir well. Add the lemon juice. Combine the raspberry mixture and the cold water in a large pitcher. Stir well and add lots of ice. Serve raspberry lemonade with thin slices of lemons and raspberries.
