Add lemon juice, 1 pint raspberries and 10 to 12 mint leaves to a blender. Secure lid and blend on high until well combined. Mixture will yield about 1½ cups purée.

Add purée from blender to a pitcher and gently stir in 1 quart of soda water. Top pitcher with ice and set up a serving station with ice-filled glasses and extra mint leaves and lemon slices for garnish.

Note: You can make the purée up to three days in advance and keep refrigerated in an air-tight container. Once you’re ready to make the drink, just stir in the soda water, top with ice and serve.