In a small saucepan heat the 2 cups of water with the sugar. Use more or less sugar, depending on your personal taste.

Split the vanilla bean lengthwise, but do not scrape the seeds out as is common to do when using vanilla beans.

When the sugar has fully dissolved, turn off the heat and add the split vanilla bean.

Wash a lemon well, and peel large strips of just the yellow zest off the lemon using a vegetable peeler. Try to avoid getting the white pith since it is bitter.

Add the zest to the syrup in the pot and let the vanilla and lemon zest sit in the syrup to steep as the syrup cools.

Juice 6 or more lemons to get 1 1/4 cup of fresh lemon juice. Juice the lemons using a fine mesh sieve over a large glass measuring cup so that any excess pulp and the seeds get caught in the sieve.

Strain the syrup into the measuring cup through the same sieve as the lemons to catch the zest and vanilla bean*.

Pour the sweetened lemon juice into a pitcher along with 4 cups of cold water or sparkling water. Add one or two cups of ice cubes, plus some raspberries and lemon slices for garnish.