Slice lemons and limes with a serrated knife the day before. Wrap in damp paper towels, and store in a zip-top plastic bag in the refrigerator.
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- 2 cups sugar
- 3 cups fresh lemon juice (about 9 lemons)
- 4 cups cold water
- 5 cups ice cubes
- 1 pt. frozen raspberries in syrup, thawed
- 3 lemons, sliced
- 2 limes, sliced
- 1. Combine sugar and juice into a large serving container, stirring until sugar dissolves. Stir in 4 cups cold water and ice cubes; add raspberries, lemon slices, and lime slices.
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