150g white castor sugar
250ml cold water
1 punnet of raspberries
2 whole lemon cut into 6 pieces
Fizzy water, ice cubes and mint to serve
Method
Place the sugar, raspberries and lemon pieces in a blender with the cold water. Puree until fairly smooth. Using a sieve over a bowl push the puree through to remove the seeds and lemon pieces.
To serve: Place the raspberry syrup in a large jug over ice and top up with fizzy water and some springs of mint.
If keeping store the syrup in the fridge for 3 days.