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

Put unthawed berries into a large saucepan and add sugar. Cook over medium heat, stirring occasionally for 20-25 minutes, until sugar is dissolved.

Mash raspberries; pour through strainer and discard pulp (but the pulp is great over ice cream).

Squeeze 2 lemons and strain; add lemon juice to raspberries. Boil 4 cups of water and add to berry juice. Cool and serve with lemon slices. (Can also be diluted down more with water.)