1 1/2 large lemons, sliced
1 medium orange, sliced
225g fresh raspberries
10 tbsp Splenda
350ml cold water
Chilled sparkling spring water or soda water for diluting to serve.
Place all the ingredients in a large saucepan and bring to a rolling boil for 8 to 10 minutes. Use a wooden spoon or spatula to stir continuously.
Set aside to cool before straining the liquid and pressing the pulp through a metal sieve into a jug or bowl where it can be left to cool completely before being bottled.
Make sure the bottles are glass and have been sterilised, you can do this by pre-heating the oven to gas 3/160c, washing the bottles in hot soapy water and rinsing but not drying. Place them on a baking tray and heat in the oven for 10 minutes. The lids can be soaked in boiling water.
Store the bottled syrup in the fridge for up to a week, and dilute to taste with either sparkling spring water or soda water.
Goes particularly well with Gin!
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