in the kitchen
Ingredients
- 200 ml fresh lemon juice (about 6 lemons)
- For raspberry shrub: 200 g raspberries, 150 g sugar, 100 ml apple cider vinegar
- 600 ml sparkling water
- Ice and lemon slices and mint to serve
Method
1
Make shrub: combine raspberries and sugar; mash and rest 1 hour. Strain, add vinegar, stir and bottle. Keeps 1 month in the fridge.
2
Combine lemon juice with 4 tbsp raspberry shrub in a pitcher.
3
Top with sparkling water and stir gently.
4
Pour over ice; garnish with lemon slices and fresh mint.