Ingredients
The following ingredients have 600 Servings
- 350 g | 12.3oz frozen raspberries
- 225 g | 8oz | 1 cup caster sugar
- 500 ml | 2 cups water (use half the quantity for more concentrated syrup)
- 300 ml | 10fl oz raspberry syrup
- 150 ml | 5fl oz fresh lemon juice (about 4 large lemons)
- 1 litre chilled soda water
Instruction
- For the syrup: bring the frozen raspberries, sugar and water to the boil in a medium pot and simmer for 30 minutes until the syrup is slightly viscous.
- Let the syrup cool, then strain into a suitable container. Chill completely before using. The cooked raspberries can be added to yoghurt or porridge or used as cake filling.
- Juice the lemons and strain the juice through a fine mesh to get rid of any pulp.
- Combine the raspberry syrup and lemon juice in a large jug or drinks dispenser.
- Dilute with chilled water or soda and add plenty of fresh ice to keep cool.
