Ingredients
- 250g raspberries
- 125g caster sugar
- 10 fresh mint leaves
- 1 piece of ginger, peeled and chopped
- 1 large lime, juice and zest
- 800ml water
Method
Step 1
Place the caster sugar, ginger water, lime zest and juice with the 10 fresh mint leaves in a large pan.Step 2
Simmer gently for 5 mins, stirring until the sugar has dissolved.Step 3
Add 250g fresh raspberries and cook for a further 2 mins.Step 4
Strain through a muslin-lined sieve, pushing the raspberries with the back of a spoon so the juice goes through, leaving behind the pips, mint, ginger and zest.Step 5
Allow to cool then transfer into bottles. Seal and keep chilled until your picnic.