Adding raspberries to homemade lemonade gives it a tangy flavour and turns it a vivid pink
Prep:5 mins
Makes 350ml syrup
300g caster sugar1½ lemons, sliced1 orange, sliced3 x 170g/6oz punnets raspberriesice and fresh mint, to serve (optional)
STEP 1Place 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.
