Combine 711 g water and sugar in a medium saucepan. Bring to a boil,
stirring until sugar is dissolved. Boil gently for 1 minute. Cool to
In a large pitcher, combine raspberry variegate, raspberry puree, lemon
juice, cooled sugar mixture and remaining 474 g water. Stir to combine
and refrigerate until cold.
Serve over ice and garnish with a lemon slice and mint sprig.
Makes 10 servings.