Combine water and sugar in large saucepan. Bring to boiling over high heat, stirring to dissolve sugar. Remove from heat; add mint,if you wish. Chill 1 hour. Remove mint, if used. Puree raspberries with 1 cup sugar syrup in blender. Strain into 1-1/2- to 2-quart pitcher. Add remaining syrup and lemon juice. Stir well. Serve over ice in 10-oz. tall glasses, garnished with lemon,if you wish. Nutrient Value Per Serving: 148 calories, 0 g protein, 0 g fat, 38 g carbohydrate, 1 mg sodium, 0 mg cholesterol. DRINKS 34