Ingredients
SERVES 4
Method
- You’ll need to prepare a tray of ice cubes a day prior by placing a few fresh raspberries and a squeeze of lemon into each ice cube mould. Use about half of the raspberries and one of the lemons for this. Top up the ice cubes with water and then freeze overnight.
- In a saucepan, heat one cup of water, the remaining half cup of raspberries, and the brown sugar, stirring until the sugar is dissolved.
- In a high-speed blender, whiz the raspberry mixture with the juice of 6 lemons, adding in 3 more cups of water.
- To serve, place the frozen raspberry ice cubes into a large pitcher and pour the cooled lemonade on top. Garnish each glass with a generous amount of fresh mint leaves, additional raspberries, and a slice of lime.