Raspberry Lemonade

Ingredients

1.75kg Raspberries

125g caster sugar

3 unwaxed Lemons, zest and juice

1 litre chilled soda water

ice

mint leaves

Method 

1. Toss the raspberries in a bowl with caster sugar and leave for 1 hour. 

2. Blitz the raspberry and sugar mix in a food processor, then push the puree through a sieve and discard the pips. 

3. Mix the puree with the finely grated zest and juice of the lemons and add the chilled soda water. Taste and add extra sugar, if required. 

4. Serve over ice and decorate with mint leaves.