Published Sunday, 07 August, 2011 by Chelsea
1- Peel the zest from the lemons, using a swivel-head vegetable peeler. Try not to get any white pith. Squeeze the juice from the lemon. put the zest, lemon juice and sugar in a heatproof jug.
2- Pour in 600ml (1 Pint) boiling water and stir intill the sugar has dissolved. Add the mashed raspberries. cover and leave to cool completely.
3- Strain the mixture into a serving jug. Dilute with about 300ml (1/2 pint) chilled water and sweeten with extra sugar, if you like. Add plenty of ice, lemon slice, raspberries and mint.
Check out full written recipe here. studentrecipes.com/recipes/desserts/cupcake-cones/
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