Ingredients

Method

  • STEP 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.

Recipe from Good Food magazine, June 2009

Goes well with

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A star rating of 4.2 out of 5.22 ratings