· 300 g caster sugar
· 1½ lemons, sliced
· 1 orange, sliced
· 3 x 170 g punnet raspberries
· Ice and fresh mint, to serve (optional)
Place all the ingredients in a large saucepan and pour over 350 ml 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 one week.
To serve, pour a little into a glass and top up with sparkling or still water, ice and mint.
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