raspberry lemonade

Cut 1 lemon in half lengthwise through both ends. Lay lemon halves, flat side down, on cutting board, then cut each half crosswise into thin semicircles (see photo, below); discard ends. Put half of lemon slices in large pitcher and set aside. Put remaining lemon slices in large bowl and add raspberries and sugar.

Use potato masher to mash sugar, lemon slices, and raspberries together until sugar is completely wet, about 1 minute. Set aside.

Cut remaining 6 lemons in half crosswise. Use citrus juicer to squeeze juice into liquid measuring cup. You should have a little over 1 cup. (Save any extra juice for another use.)

Pour lemon juice and water into bowl with lemon slices, raspberries, and sugar. Use rubber spatula to stir mixture until sugar is completely dissolved, about 1 minute.

Set fine-­mesh strainer over pitcher. Carefully pour mixture through strainer. Use rubber spatula to press on lemons and raspberries to get out as much juice as possible. Discard lemon slices and raspberries in strainer.

To serve, place ice in tall glasses and pour lemonade over ice. (Lemonade can be refrigerated for up to 3 days.)