Pink Lemonade

By maredan

Ingredients

• 300 g caster sugar
• 11/2 lemons , sliced
• 1 orange , sliced
• 3 x 170g punnets raspberries
• ice and fresh mint , to serve (optional)

Preparation

Step 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. 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.