Ingredients
For the raspberry syrup
- 250g/9oz frozen raspberries
- ½ lemon, juice only
- 100g/3½oz caster sugar
For the lemonade
- 3½ lemons, juice only
- 1 lime, juice only
- 2 tbsp raspberry syrup (from above)
- 100g/3½oz caster sugar, to taste
- ice, to serve
Method
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To start making the raspberry syrup, put the raspberries in a saucepan with 2 tablespoons of water. Bring to a simmer over medium heat, stirring frequently as the berries begin to soften and release their juices. Gently cook for 5 minutes, or until the berries have completely broken down.
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Force the berries through a fine sieve or a jelly bag, suspended over a bowl, for a couple of hours to extract all the lovely juices. You can give the berries a squeeze with the back of a spoon to get any last few drops out. You should have about 150ml/¼ pint of juice.
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Add the raspberry juice to a saucepan with the lemon juice and caster sugar. Cook gently over medium heat, stirring until the sugar is dissolved. Pour into a clean jam jar and set aside to cool. Store in the fridge for up to 2 weeks.
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To make the lemonade, mix the lemon and lime juice, raspberry syrup, and caster sugar in a jug. Stir to dissolve the sugar. Add 575ml/1 pint of water and plenty of ice.
Banner and Image Credit: JeniFoto
