Start By Making The Raspberry Syrup:

1. Combine The Ingredients. In a small saucepan, combine 1 cup sugar, 1 cup water, and 2 cups of raspberries. Stir and simmer on medium heat for 5-10 minutes, breaking up the raspberries and stirring to dissolve the sugar completely.
2. Strain Out The Seeds. Pour the syrup through a fine mesh strainer to strain out the seeds and press down with a spatula or wooden spoon to extract as much pulp as you can through the strainer. (Discard any seeds or remaining pulp).
3. Cool Or Chill. Cool the raspberry syrup to room temperature (or chill up to 2 days, until you’re ready to make the lemonade).
4. (Or, Make It In A Blender Instead!) Alternatively, you can place these ingredients in a blender or food processor and puree them before straining rather than simmering them on the stove. Then, strain the fresh raspberry puree and proceed as directed. 

Then, Make The Lemonade:

1. Combine Syrup & Lemon Juice. In a large pitcher, combined the cooled & strained raspberry syrup and the fresh lemon juice. Stir to combine. This is your own homemade lemonade concentrate! (Refrigerate the lemonade concentrate mixture at this point if you’re making it in advance. Finish the rest of the steps right before serving.)
2. Add Ice. Then, add 3-4 cups of ice to the pitcher.
3. Stir In The Water. Pour 3 cups of water or sparkling water into the pitcher and gently stir to combine. (Taste and add more sugar/sweetener as needed, depending on the tartness of your berries and lemons.)
4. Garnish with additional raspberries, fresh mint leaves, lemon slices, and more.
5. Serve & Store. Enjoy immediately. Leftover raspberry lemonade will last 3-4 days in the refrigerator or up to 1 month in the freezer.