Sparkling Raspberry Lemonade

• 4 cups fresh raspberries
• 1 1/2 cups sugar
• 1 1/2 cups water
• Two 1-inch strips lemon zest
• 2 cups freshly squeezed lemon juice
• 2 liters seltzer water, chilled

1. Put the raspberries, sugar, water, and lemon strips in a medium saucepan, and bring the liquid to a boil, stirring frequently so the sugar can dissolve and the fruit can soften.
2. When it reaches the boil, turn off the heat and allow the mixture to steep for 10 minutes.
3. Strain the syrup through a fine sieve, and press on solids to extract all the juice and pulp from the berries.
4. Discard the seeds and lemon strips.
5. Refrigerate the syrup for 30 minutes, or until chilled.
6. Pour the chilled raspberry-lemon syrup and the lemon juice into a tall, large glass pitcher.
7. Stir with a wooden spoon, then top with seltzer water.
8. Serve in ice-filled glasses.

fresh raspberries, sugar, water, lemon zest, freshly squeezed lemon juice, liters seltzer water

Taken from www.epicurious.com/recipes/food/views/sparkling-raspberry-lemonade-384079 (may not work)