- 3 cups water
- 1 cup chopped fresh mint
- 3/4 cup sugar
- 3 (10 ounce) packages frozen sweetened raspberries, thawed
- 2 1/4 cups lemonade concentrate
- 6 cups cold water
- Crushed ice
In a large saucepan, bring water, mint and sugar to a boil. Stir until sugar is dissolved. Remove from the heat; let stand for 5 minutes. Add the raspberries and the lemonade concentrate; gently mash raspberries.
Line a strainer with four layers of cheesecloth; place over a 1-gal. container. Slowly pour raspberry mixture into strainer’ discard pulp and mint. Add cold water to the raspberry juice; stir well. Serve over ice.