Hot weather, pink lemonade, an armchair, put your feet up and getting a daydream well along the way.
- 300g caster sugar
- 1½ lemons , sliced
- 1 orange , sliced
- 3 x 170g/6oz punnets raspberries
- ice and fresh mint , to serve (optional)
Place all the ingredients in a large saucepan and pour over 350ml 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 1 week.
To serve, pour a little into a glass and top up with sparkling or still water, ice and mint.