Grandma Verlee’s Raspberry Lemonade
¾ cup sugar
3 lemons, juiced (no seeds)
4 Key limes, juiced
1 blood orange or navel orange, juiced
¼ cup fresh raspberries
In a 1-quart container, mix juices and sugar until sugar dissolves. Fill with cold water to 1 inch below the quart line. Stir in fresh berries and chill before serving.
Serve over ice with spearmint garnish.
Serves four to six.
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