Pink lemonade

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N/A

Makes 350ml syrup

Source

Ingredients

300g caster sugar

1½ lemons , sliced

1 orange , sliced

3 x 170g/6oz punnets raspberries

ice and fresh mint , to serve (optional)

Method

Place all the ingredients in a large saucepan and pour over 350ml cold water. Bring to the boil, stirring often, then leave to cool. 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. To serve, pour a little into a glass and top up with sparkling or still water, ice and mint.