1. In a medium saucepan, combine raspberries, sugar, and 1 cup of water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10 minutes, gently mashing the berries to release their juices.

2. Remove from heat and pour the mixture through a fine-mesh sieve into a bowl, pressing the pulp to extract as much liquid as possible. Discard seeds and solids.

3. Allow the raspberry syrup to cool completely. Refrigerate to speed up the process if desired.

4. Roll lemons on the counter, cut in half, and squeeze until you have 1 to 1½ cups of fresh lemon juice. Strain out seeds.

5. In a large pitcher, combine the cooled raspberry syrup and fresh lemon juice. Stir well.

6. Add 6 to 7 cups of cold water and mix thoroughly. Taste and adjust sweetness or tartness by adding more sugar, lemon juice, or water as needed.

7. Refrigerate the lemonade for at least 30 minutes to chill.

8. Fill glasses with ice and pour the chilled raspberry lemonade over the top.

9. Garnish with fresh raspberries, lemon slices, or mint if desired.

10. Serve immediately and enjoy the refreshing flavor.