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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.

PER TBSP SYRUP

57 kcalories, protein 0g, carbohydrate 15g, fat 0 g, saturated fat 0g, fibre 0g, sugar 15g, salt 0 g

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http://www.bbcgoodfood.com/recipes/11288/

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Ingredients

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

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Difficulty and servings

Makes 350ml syrup

Preparation and cooking times

Prep 5 mins

Cook 5 mins

plus cooling

Ingredients

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

PER TBSP SYRUP

57 kcalories, protein 0g, carbohydrate 15g, fat 0 g, saturated fat 0g, fibre 0g, sugar 15g, salt 0 g

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