Raspberry Lemonade

10 sliced lemons
2 cups raspberries
1-1/2 cups sugar
6 cups water
2-1/4 cups tequila blanco, optional
garnish: mint

      Combine lemons, raspberries and sugar in a large pot.   Pound mixture firmly with end of a straight rolling pin or a large wooden spoon, extracting as much juice as possible, about 10 minutes.  Stir in water.  Pour through a sieve into a large bowl.  Press solids until all juice is extracted.  Discard solids.  Serve over ice.
Cocktail version:  Stir tequila into lemonade.  Serve over ice and garnish with mint.