8 oz. Fresh squeezed lemon juice 24 oz. Cold water (to dilute) Directions: Puree the raspberries using a blender or food processor. Add a touch of water to help get a smooth texture. Squeeze the raspberry puree through a mesh strainer into a large pitcher to remove the seeds. Make your simple syrup by placing sugar and 1 cup of water into a pot and bringing to a simmer. Stir until the sugar completely dissolves. Remove from heat and let cool. Juice 5-7 lemons to make a cup of juice. Combine lemon juice, simple syrup, 3 cups of cold water, and KeVita Raspberry Lemon Master Brew Kombucha into the pitcher with the raspberry puree. Stir then refrigerate your pitcher of lemonade for 30 minutes. Garnish with lemon wheel and fresh raspberries.