In saucepot over medium heat, whisk C&H Turbinado Cane Sugar and 2 cups water together until hot and sugar dissolves.
Stir in raspberries.
Steep and cool to room temperature 20 minutes; then, stir in remaining 2 cups water and lemon juice.
Strain into a pitcher through a mesh strainer; then, chill until ready to serve
To serve: Pour Lemonade over ice and garnish with lemon slices, mint and/or fresh raspberries, as desired.
The Perfect Summertime Recipes
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