Raspberry Lemonade

• 4 lbs raspberries
• 4 12 ounces superfine sugar
• 3 unwaxed lemons, juice and zest of
• 1 quart soda water, chilled
• ice
• mint leaf

1. Toss the raspberries in a bowl with 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.
4. Taste and add extra sugar, if required.
5. Serve over ice and decorate with mint leaves.

raspberries, sugar, unwaxed lemons, water, mint leaf

Taken from www.food.com/recipe/raspberry-lemonade-240491 (may not work)