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.
Makes 10 cups
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.