We've given classic lemonade a fruity, fiery makeover. A sweet lemon and raspberry syrup, infused with fragrant rosemary, is served in a pitcher packed with ice and topped up with warming ginger beer. This grown-up take on a summertime favourite is perfect for sipping in the sunshine.
- Put the sliced lemons and raspberries in a pan with the caster sugar, water and 1 sprig of rosemary. Bring to the boil, then simmer for 2 minutes. Remove from the heat and allow to cool for 10 minutes before straining into a jug through a sieve. Allow to cool completely.
- Pour the syrup into a jug with lots of ice cubes and top up with the ginger beer. Pour into glasses and serve each with extra lemon wedges and a sprig of rosemary to stir.
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