Adapted from the BBC Good Food Magazine

350g fresh raspberries
200g caster sugar
1 lemon sliced
1 orange sliced
225 ml cold water

Ice and cold or sparkling water/lemonade to serve. See note at end.

Put all the ingredients (raspberries, sugar, lemon, orange and 225 ml water) in a large saucepan and bring to the boil, stirring often.

Leave to cool. Pour through a sieve, pressing the mixture down well with a spoon to extract all the juices.

The syrup can be stored for up to one week in the fridge.

To serve, pour a little of the syrup into a glass, top up with water (still or sparkling) and ice.

Note: You can also dilute this with lemonade or a mixture of lemonade and sparkling water if you want it less sweet.