Ingredients

• 180 g Tree Top Red Raspberry Variegate SDLS 506522
• 15 g Tree Top Red Raspberry Puree Concentrate 504639
• 1185 g water
• 251 g sugar
• 36 g fresh lemon juice

Directions

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 room temperature.

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.