2 cups raspberries (divided use)
3 1/2 cups water (divided use)
3/4 cup extra fine sugar
1 cup pink grapefruit juice
Mint sprigs for garnish


Puree 1 cup of the raspberries with 1 cup of water in a blender or
food processor.
Force the puree through a fine sieve set over a pitcher, pressing hard
on the solids.
Add remaining raspberries, and water, the sugar and the grapefruit juice
to the pitcher.
Stir the mixture until sugar dissolves.
Divide among tall glasses filled with ice cubes.
Garnish with Mint springs.

Servings: 4