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Rambutan-Lemonade Cooler
By Chef Tom Fraker

Rambutan-Lemonade Cooler

2 cups (8-10 pieces) Fresh Lemon juice
1 cup Cranberry Juice
8 cups Cold Water
2 cups Granulated Sugar, or to taste
10 Melissa's Rambutans, peeled; pitted; thinly sliced crosswise

In a large pitcher, combine the first 4 ingredients, making sure to dissolve the sugar.

Stir in the rambutan slices and serve over ice.

You can garnish with whole, peeled, pitted rambutans and some Melissa’s pomegranate arils.

Makes 8-10 servings