Sparkling Raspberry Lemonade

A quick raspberry syrup, fresh lemon juice and sparkling water. Make the syrup ahead and each glass takes seconds.

Makes 6 glasses · Prep 15 min · Cook 5 min, plus cooling

Ingredients

• 250 g raspberries, fresh or frozen, plus a few to serve
• 100 g sugar
• 100 ml water
• 180 ml fresh lemon juice (about 5 lemons)
• 1 litre cold sparkling water
• Ice and lemon slices, to serve
• Mint sprigs, to serve

Method

1. Simmer the raspberries, sugar and water for 5 minutes, crushing the berries with a spoon.
2. Press the mixture through a fine sieve and leave the syrup to cool.
3. Stir the lemon juice into the cooled syrup.
4. Fill six glasses with ice, divide the raspberry-lemon mixture between them and top with sparkling water.
5. Finish each glass with a lemon slice, a few raspberries and a sprig of mint.

Pressing the cooked raspberries through a sieve.

Tips

• The syrup keeps for a week in a closed jar in the fridge.
• For a pitcher, mix the syrup and lemon juice in the jug and add the sparkling water just before serving.