300g caster sugar
1½ lemons, sliced
1 orange, sliced
3 x 170g/6oz punnets raspberries
ice and fresh mint, to serve (optional)
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.
Recipe adapted from: Good Food