Pink lemonade

• caster sugar↗300g g
• lemons

  sliced

• orange↗1

  sliced

• raspberries g
• ice and fresh mint

  to serve (optional)

Step-by-step instructions

1. 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.