Raspberry Lemonade with Fresh Mint

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Ingredients
6 lemons
2 limes
3/4 - 1 cup granulated sugar
1 package (12 oz.) frozen raspberries
fresh mint, about 1/2 cup
5 cups water
Instructions
1. Juice lemons and limes and pour liquid into a pitcher (64 oz). Add sugar and give it a good stir. Set aside.
2. Puree raspberries in a blender until smooth an no chunks remain. If you don't mind the seeds, you can add the pureed raspberries to the juice in the pitcher (make sure the sugar is dissolved) right away. I put the pureed raspberries through a fine mesh strainer first to get rid of most of the seeds. Add to the pitcher and stir well.
3. Add mint leaves (some whole and some roughly chopped or torn into pieces) to the raspberry mixture. Add 5 cups of water or as much as needed to fill up the pitcher. Place in the fridge and let cool for 2 1/2 to 3 hours. Serve in glasses filled with ice and garnish with additional raspberries, mint leaves and lemon or lime wedges. Enjoy!
Notes
Raspberry Lemonade will keep up to 5 days in the fridge.