- Preparation and cooking time
- Plus cooling
- Makes 350ml syrup
Adding raspberries to homemade lemonade gives it a tangy flavour and turns it a vivid pink
- 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.