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Berries and lemon slices hint at the flavors in this nonalcoholic cooler.

Martha Stewart Living, August 2004

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Yield:
Makes 4 1/2 cups
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Ingredients

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Directions

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  • Puree berries and lemon juice in a food processor. Pour through a fine sieve into a bowl; discard pulp. Transfer to a large pitcher. Stir in mint syrup and 2 cups cold water; add ice, and serve.

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