RASPBERRY SYRUP FOR DRINKS RECIPE RECIPES

Steps:

• Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
• Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.
• Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
• Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.

Steps:

• Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)
• Fill mason jars with ice cubes and top them off with the lemonade.