Raspberry Vanilla Lemonade
Source: Ladies Home Journal
4 cups water, divided
1 cup sugar
1 vanilla bean
2 cups ice
1 (7.5-oz.) container frozen fresh lemon juice, thawed
1/2 pint fresh raspberries
2 Tbsp raspberry syrup
Bring 1 cup water and the sugar to boil in a small saucepan over medium heat.
Cook until sugar dissolves, 3 to 5 minutes. Add vanilla bean to sugar syrup;
cover and let stand for 30 minutes. Remove vanilla bean; strain syrup into a
pitcher with ice (rinse bean and save for another use). Stir in remaining water,
lemon juice, raspberries and raspberry syrup.
Makes 7 cups.