Pink lemonade

Ingredients

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

  Method

  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.
  2. Source: bbcgoodfood.com