2 pkgs. frozen unsweetened raspberries
1 1/4 c. sugar
4 c. boiling water
3 lemons

Place unthawed raspberries in sauce pan, add sugar. cook over medium heat, stirring occasionally for 25 mintues, until all sugar dissolves. With potato masher, mash raspberries and syrup thoroughly. Pour mixture through strainer, extracting all of the juice. Discard pulp. Squeeze 2 of the lemons and strain juice. Add juice to raspberry juice. Let cool, then chill in refrigerator. When ready to serve float a thin slice of lemon in each glass.