- 10 lemons
- 2 cups sugar
- 4 cups water
- 5 pints raspberries (Organic)
- 1 pinch turbinado sugar
- 1 1/2 ounces vodka
- lemon wedges
- In a medium sauce pan, combine 2 cups of water with 2 cups of sugar and slowly bring to a boil. Remove from heat and allow to cool completely. Syrup can be stored in the refrigerator for up to 2 weeks.
- Juice 9 lemons, reserving the remaining lemon for garnish. In your KitchenAid® Mini Mixer using the Whisk attachment, combine 4 pints of raspberries, lemon juice, and turbinado sugar. Slowly muddle all ingredients together until raspberries have just broken apart.
- Transfer raspberry lemonade mixture into a pitcher, add simple syrup, remaining 2 cups of water, vodka, and ice. Stir until combined. Garnish with whole raspberries and a lemon wedge.