Pink Lemonade

Makes 350ml syrup


  • 500g fresh raspberries
  • 300g caster sugar
  • 1 ½ lemons
  • 1 orange
  • 350ml cold water
  • Ice, mint and sparkling water, to serve


  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. 
  4. Turn off the heat and leave to cool.
  5. Pass through a sieve, squeezing the contents to extract all the juice.
  6. Store in sterilised glass bottles for up to 1 week in the fridge.
  7. To serve, pour into a glass, top up with still or sparkling water, ice and mint.