- 16 fresh raspberries, cut in half
- 6 lemon slices, quartered
- 2 small rosemary sprigs
- Toss together raspberries, lemon and rosemary in a small bowl. Transfer to pitcher's infuser insert. Fill pitcher about ¾ full with water. Attach infuser insert to pitcher's cover. Refrigerate up to 4 hours.
- Serve cold or at room temperature.
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