Directions:

1. Cook 1 ¼ cup sugar with 1 ½ cups water in a small pot over medium heat for 5 minutes or until sugar has dissolved. Set aside to cool.
2. In a small pot, combine 1 cup raspberries with ¼ cup sugar. Cook over medium-low heat for 5-8 minutes stirring and mashing the berries to release juice.
3. Place a fine mesh strainer over a large bowl and pour the raspberry mixture on top of the strainer. Using the back of a spoon, push as much liquid through the strainer as possible.Set aside.
4. In a large jug or pitcher combine the simple syrup, lemon juice and 4 cups of water. Add the raspberry compote to taste, 3-6 tsp. Stir together.
5. Garnish with raspberries, lemon slices and ice cubes.
6. Chill, serve and enjoy!.