Makes 4

  • 300g caster sugar
  • 1.5 lemons, zested and juiced
  • 1 orange, zested and juiced
  • 350g frozen raspberries
  • ice and fresh mint, to serve (optional)

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. 

2. Strain through a sieve, pressing down with a spoon.

3. The syrup can be kept in the fridge for up to a week. To serve, pour a little into a glass and top up with sparkling or still water and ice.

Recipe Diane Heierli • Photography C&D Heierli