im definitely going to make some of this when i get home from the library.

  • 300g caster sugar
  • 1½ lemons, sliced
  • 1 orange, sliced
  • 3 x 170g/6oz punnets raspberries
  • ice
  • fresh mint, to serve (optional)
  1. place all the ingredients in a large saucepan and pour over 350ml cold water. bring to the boil, stirring often, then leave to cool.
  2. pour through a sieve, pressing down with a spoon to extract all the juices. the syrup can now be stored in the fridge for up to 1 week.
  3. to serve, pour a little into a glass and top up with sparkling or still water, ice and mint.

Advertisements