Ingredients

· 300 g caster sugar

· 1½ lemons, sliced

· 1 orange, sliced

· 3 x 170 g punnet raspberries

· Ice and fresh mint, to serve (optional)

Method

Place all the ingredients in a large saucepan and pour over 350 ml 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 one week. To serve, pour a little into a glass and top up with sparkling or still water, ice and mint.