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Makes: 200ml syrup, enough for about 1L
2 unwaxed lemons, zest, plus extra slices, to serve
150g pack raspberries, plus extra, to serve
125g caster sugar
1L still or sparkling water, to serve
Ice, to serve
1. Use a zester or vegetable peeler to remove strips of lemon zest from the lemons (avoiding the white pith, as this is bitter) and place into a large saucepan. Juice the lemons, then add to the pan along with the raspberries, sugar and 200ml water.
2. Warm over a medium heat for 8-10 minutes, stirring all the time until the sugar has dissolved. Squash the raspberries against the side of the pan to release their juice.
3. Strain the syrup through a sieve into a measuring jug, then decant into a glass bottle. Keep the syrup covered and in the fridge for up to 3 days.
4. To serve, mix 1 part syrup with 3 parts still or sparkling water. Add lemon slices, ice and fresh raspberries to serve.
Martha’s tip I love this as a drink base as it’s so versatile. Try it with Prosecco for something extra special.
This recipe was first published in July 2021.