1 cup plus 2 Tablespoons granulated sugar
2 cups water
1 pint fresh raspberries
1−1/2 cups freshly squeezed lemon juice (from about 10 big lemons, including pulp but not seeds)
First make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat, stirring until the mixture boils. Lower the heat and allow the syrup to simmer for another minute. Remove from heat and let cool.
In a blender or food processor, puree the raspberries with 2 tablespoons of sugar. In a pitcher, combine the cooled syrup, lemon juice and raspberry puree. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water. Makes base for 12 servings.