2 pkg. frozen sweetened raspberries
1 1/4 c. sugar
3 lemons
4 c. boiling water

Put the unthawed raspberries into saucepan and add the sugar. Cook over medium heat, stirring once in a while, 20-25 minutes, until all the sugar has dissolved. With a potato masher mash the raspberries and syrup thoroughly. Pour the mixture through the strainer, making sure you extract all the juice. Discard the pulp. Squeeze 2 of the lemons and strain the juice. Add it to the raspberry juice. Boil 4 cups of water and add it to raspberry juice. Let raspberry cordial cool, and then chill it. Serve with lemon slices.