- 300 gm white sugar
- 200 gm frozen raspberries
- 2 tsp loose leaf black tea
- 4 lemons, juice only
- 1Combine sugar and raspberries in a heatproof bowl, stir to combine, and cover with foil. Place over a saucepan of simmering water and cook until syrupy (2 hours). Strain through a fine sieve into a large jug (discard solids) and set aside.
- 2Meanwhile, combine tea and 1 litre boiling water in a separate heatproof jug and cool. Strain through a fine sieve into raspberry mixture, add lemon juice and refrigerate in bottles until chilled.
- 3To serve, fill glasses with ice, add lemon and raspberry tea to taste, top up with soda water, add mint and lemon slices and serve.