Ingredients

300g caster sugar
1½ lemons
sliced
1 orange
sliced
3 x 170g/6oz punnets raspberries
ice and fresh mint
to serve (optional)

Method
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.