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

Put frozen raspberries into large saucepan. Add sugar; cook over medium heat, stirring occasionally, for 20-25 minutes until all the sugar has dissolved. Using a potato masher, mash the raspberries and syrup thoroughly.

Pour the mixture through a wire strainer. Be sure to extract all of the juice. Discard the pulp. Squeeze 2 of the lemons; strain the juice. Add to raspberry juice.

Boil the 4 cups of water and add to juice. Let juice cool, then chill in refrigerator. When ready to serve, float a thin slice of lemon in each glass.