Makes around 2 litres
2 litres of boiling water
50g of caster or granulated sugar (to taste)
a handful of raspberries
Finely grate (or use a zester) the zest from the lemons and place in a large bowl. Don’t use a metal one as it will react with the acid in the lemon juice. Juice all the lemons and add with the sugar to the bowl. Add the boiling water straight from the kettle. Drop the raspberries in and use a wooden spoon to break them up and ensure that the sugar has dissolved. Watch the liquid turn from clear to bight pink. Cover with clingfilm and leave overnight to soak.
In the morning set a sieve on top of a jug and pour the contents of the bowl through the sieve, pushing any lumps of raspberry through with a wooden spoon. Taste for sweetness and adjust if necessary.
Chill in the fridge until needed, then serve in a tall glass with ice, more raspberries and some mint if liked.