Published Saturday, 09 March, 2013 by Rachel
1. Bring water and sugar to the boil in a saucepan and simmer for 2 minutes then leave to cool to a syrup.
2. Blitz the raspberries and lemon juice with a blender then push through a sieve.
3. Add the cold syrup mixture and stir to combine.
perfect with cheesecake and ice cream!
one for showing off
Low Fat Summer Lemonade
yummy raspberries and crunchy meringue
Absolutly gorgeous chocolate cure :)
This sponge sandwich is light, full of fresh juicy flavours, and leaves a beautiful after taste!