36 oz frozen raspberries
8 cups water
juice of 1 lemon
2 1/2 cups sugar
64 oz container
cheese cloth for straining
Bring water, raspberries and lemon juice to boil in 6 qt stock pot.
Simmer for 45 minutes, reducing to between 4-6 cups of liquid.
Strain through cheese cloth, returning liquid to stock pot.
Puree raspberries left in the cheese cloth in a blender or mash with a wooden spoon to get most of the juice out, strain through cheese cloth, adding liquid to the pot. (Reserve berries for raspberry syrup!)
Add sugar to liquid in pot, simmering until dissolved.
Pour liquid into 64 oz container, add cold water until full, cap and shake to mix.
Keep in refrigerator.