Raspberry Lemonade Punch

You can substitute any berry that looks good. Blueberries will work, as will blackberries. Use your imagination! The first four ingredients make a concentrate to which you add the club soda for some fizz -- it saves room in your fridge.



1 quart raspberries, picked over

4 cups sugar

5 cups water

4 7 1/2-ounce bottles frozen lemon juice, thawed (we used Minute Maid)

2 quarts chilled club soda





Briefly rinse and pat the raspberries dry. Puree raspberries and strain them in cheesecloth set over a bowl. Reserve berries for another use and set juice aside.



In a large pot, heat together the sugar and the water until clear and syrupy but not actually boiling. Set aside to cool.



To the simple syrup, add the lemon juice and raspberry juice. Stir until thoroughly mixed. Store in the fridge. When it comes time to serve the punch, add the chilled club soda at the last minute. Makes about 4 1/2 quarts