Fresh raspberry and lemon fizz

Name: Fresh raspberry and lemon fizz
Yield: Serves 8
Cuisine: British recipes
Ingredients: 500g raspberries; 225g caster sugar; Finely grated zest and juice of 4 large, unwaxed lemons; 1 litre chilled soda water or sparkling mineral water; Ice cubes and extra fresh raspberries, to serve

Easy
August 2009

Easy
August 2009

Test kitchen approved

Serves 8
Takes 10 min to make, plus chilling

A refreshing drink to serve al fresco whether you’re having a party or a barbecue, or you’re just relaxing in the garden.

Freezable

Nutrition: per serving

Calories: 103kcals
Fat: 0.1g (0.1g saturated)
Protein: 0.8g
Carbohydrates: 26.2g (25g sugar)
Salt: trace

Nutrition: per serving

Calories: 103kcals
Fat: 0.1g (0.1g saturated)
Protein: 0.8g
Carbohydrates: 26.2g (25g sugar)
Salt: trace

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Ingredients

500g raspberries
225g caster sugar
Finely grated zest and juice of 4 large, unwaxed lemons
1 litre chilled soda water or sparkling mineral water
Ice cubes and extra fresh raspberries, to serve

Method

Blitz the raspberries and caster sugar together in a food processor until smooth, then pour through a sieve set over a bowl and press, to remove the seeds.
Mix the raspberry purée with the lemon zest and juice and chill until needed. Just before serving, slowly mix the purée with the chilled fizzy water, stir in some ice cubes and whole fresh raspberries, and serve.