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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, salt 0 g

Latest comments and suggestions

• Paul

  25 June 2009

  Paul commented on this recipe

  One of the nicest drinks ever! it gives the lemonade a real twist and its very refreshing as well. Yummy :)

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• JOOLES

  30 June 2009

  JOOLES commented on this recipe

  Just had a lightbulb moment!!!!! im going to make this and add perry, or afordable cava. It would be like a raspberry champagne, how yummy would that be!!!!!!!x

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• wjemma

  01 July 2009

  wjemma rated and commented on this recipe

  

  tasty and refreshing. will def make again

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• JOOLES

  01 July 2009

  JOOLES rated and commented on this recipe

  

  WOW!!! this is lovely, nice and refreshing. Ive only tried this with water so far. I'll have to nip out in a bit for some sparkling water. But before that i think i need to grab another glass of this and sit in the sun, in the garden for a bit. x

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• Alfiemoon

  03 July 2009

  Alfiemoon rated this recipe

  

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• trainergirl

  06 July 2009

  trainergirl commented on this recipe

  Gorgeous! Refreshing whilst watching men's Wimbledon final yesterday. One to make again

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• kittyk8te

  12 July 2009

  kittyk8te rated and commented on this recipe

  

  Totally unimpressed! Not lemony enough to be considered pink lemonade, and I can think of a dozen better things to do with that many raspberries. Won't ever bother making it again.

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• Alex

  15 July 2009

  Alex commented on this recipe

  took too long and was only ok, lemonade from a bottle cheaper and tastes better

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• Si

  26 July 2009

  Si rated and commented on this recipe

  

  my pregnant wife loves it, with either lemonade or sparkling water. Made it twice now and still love it ( it does help having a plentiful supply of raspberries from mum's garden).

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• xpretzx

  27 July 2009

  xpretzx rated and commented on this recipe

  

  this took too much faffing around and wasnt even that nice will never make this again

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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, salt 0 g

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