Prep 5 mins
Cook 10 mins
from Notebook magazine.
- Place raspberries, sugar and 2 cups water in a saucepan. Bring to the boil over medium heat, stirring occasionally. Simmer for 10 minutes then remove from heat and stir in lemon juice. Cool then strain through a fine sieve into a jug, without pressing on solids. Discard solids.
- To serve, pour raspberry fizz into a large jug. Add ice cubes and top up with chilled soda water.