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.