Create an oleo-saccharum by muddling 24 ounces of coarse sugar like Florida Crystals with lemon peels.
Cover and let it sit in a warm spot for one hour.
Dissolve the mixture with hot water, then stir in lemon juice and strain out the peels.
This can be prepared up to a week ahead and kept refrigerated.
For raspberry syrup, mash 12 ounces of raspberries, combine them with 4 ounces of water and 24 ounces of sugar, and bring to a boil.
Reduce by half, then remove from heat and add another 12 ounces of mashed raspberries.
Let it rest for 30 minutes before straining through a fine mesh sieve.
When ready to serve, mix all ingredients in a 3-gallon punch bowl and adjust acidity with Lactart.

Raspberry Punch

Ingredients