I tend to like things a little less sugary and I wanted to be able to taste the raspberries more so I modified the recipe a bit:
6 medium lemons
1 1/2 - 2 cups mashed fresh raspberries
1 cup white sugar
4 1/2 cups water
1. Make a simple syrup. Pour 3/4 cup of sugar & 1 cup water into a saucepan. Stir and bring to a boil until the sugar dissolves. Turn off heat and cool.
2. Mash the raspberries and pour 1/4 cup of sugar over it. Let them sit for at least ten minutes to macerate.
3. Extract lemon juice. I cut up the lemons in half and used this beauty from Crate&Barrel to squeeze out the lemon juice. Amanda made a suggestion to zest the lemons and freezing them for some other use. I like to take the juiced lemons and putting them down my disposal to make my kitchen smell nice.
4. Pour the lemon juice through a strainer to eliminate the pulp and any seeds. Pour the juice into a 2 quart pitcher.
5. Push the macerated berries through a strainer using the back of a spoon. Pour the sweetened berry juice into the pitcher with the lemon juice.
6. Pour in the simple syrup (sugar water) into the pitcher and mix with about 3 1/2 cups of water. You can adjust the amount of water according to your taste.
7. Refrigerate & Enjoy! (Don't worry, this recipe made double the amount shown in the pitcher. I drank half of it before I realized I should take a picture before it's all in my tummy).