In a small pot over medium heat, combine 1 cup of hot water with 1 cup of sugar. Stir continuously until dissolved, about 3-5 minutes. Remove from heat and let cool.

Juice approximately six large lemons until you have about 1 cup of fresh lemon juice. Set aside, capturing any pulp.

Blend 6 ounces of fresh raspberries in a food processor until smooth, about 30 seconds.

Strain the raspberry puree over a bowl to remove seeds, pressing through with a spatula.

In a large pitcher, mix together the cooled simple syrup, fresh lemon juice, and strained raspberry juice. Stir well.

Add 3-4 cups of cold water to the mixture, adjusting based on preferred strength. Stir thoroughly and taste.

Fill tall glasses with ice and pour the raspberry lemonade over the ice. Garnish with fresh mint leaves and lemon slices.