Pink Lemonade

Ingredients

• 500 g fresh raspberries
• 300 g caster sugar
• 1.50 lemons
• 1 orange
• 350 ml cold water
• ice, mint and sparkling water, to serve

Method

1. Squeeze the juice from the orange and lemons.
2. In a saucepan place the raspberries, sugar, juice and cold water.
3. Bring to the boil, reduce the heat and simmer for 2 minutes. Turn off the heat and leave to cool.
4. Pass through a sieve, squeezing the contents to extract all the juice.
5. Store in sterilised glass bottles for up to 1 week in the fridge.
6. To serve, pour into a glass, top up with still or sparkling water, ice and mint.

Notes:

This recipes makes around 350ml