Categories: July

Ingredients

• 500g caster sugar
• grated zest of 1 lemon
• 150g punnet raspberries
• 250ml orange juice, strained

Directions

1. Place 500ml water, the sugar and lemon zest in a saucepan over a medium heat and stir until the sugar is dissolved. Simmer for 5 minutes, then set aside to cool.

2. When cool, add the raspberries and strained orange juice and blend in a food processor in batches until smooth. Strain the liquid through a fine plastic sieve over a bowl.

3. Serve in glasses with plenty of ice and water, to taste. Store for up to 4 days in the fridge.

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