300g caster sugar
1½ lemons, sliced
1 orange , sliced
3 x 170g/6oz punnets raspberries
ice and fresh mint , to serve (optional)
How to make Pink lemonade
. 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.