- Servings : 8
- Prep Time : 15m
- Ready In : 15m
- 45g castor sugar
- 225ml water
- 285ml fresh lemon juice
- 450ml raspberries, puréed
- 830ml cold water
- Ice cubes
- Mint to garnish
In a small sauce pan, bring the castor sugar and water to a simmer. Stir so that sugar dissolves completely then remove from the heat and let cool to room temperature.
Place the raspberries in a food processor and process until smooth.
Pour puréed raspberries in the sugar water and stir well. Add the lemon juice.
Combine the raspberry mixture and the cold water in a large pitcher. Stir well and add lots of ice.
Serve raspberry lemonade with fresh mint and raspberries.