Tinklee's Raspberry Lemonade Moonshine

• 2 cup raspberry puree (seedless)
• 2 cup Fresh Squeezed Lemon Juice
• 9 cup water
• 2 cup granulated sugar
• 1 cup lemon concentrated juice
• 2 1/4 cup 190 proof everclear
• 1 cheesecloth

1. Mash up the raspberries up and strain them through a sieve
2. Add water, sugar, raspberries, both lemon juices to a large stock pan, and bring to a boil, keeping it covered, let it simmer about 30mins
3. Take of heat, leaving cover on, and let cool down on its own to room temperature ( do not try to speed this up, you can break the sugar down) should take 4-6hrs
4. Once cooled down to room temperature, add the everclear
5. Now strain through cheesecloth to remove the pulp, it's up to you on how many times to strain, I only strain once to make sure of no seeds myself, then add to pint size jars, makes about 9

raspberry puree, fresh squeezed lemon juice, water, sugar, lemon concentrated juice, cheesecloth

Taken from cookpad.com/us/recipes/355147-tinklees-raspberry-lemonade-moonshine (may not work)