- 4 unwaxed lemons
- 150g raspberries, plus extra to serve
- 75g caster sugar
- 10g Truvia Calorie-Free Sweetener
- 1.6 litre sparkling water
- Ice, to serve
Use a vegetable peeler to cut all the zest off the lemons - try not to peel away any of the pith. Cut the lemons in half and use a lemon juicer to squeeze them. Discard the seeds.
Put into a saucepan with the strips of zest, sugar and 750ml cold water. Add the raspberries, and crush lightly with the back of a fork. Bring to the boil and simmer gently for 15 minutes. Set aside to cool, then chill, for at least 1 hour.
Strain through a sieve into a large jug. To serve, dilute with the sparkling water. Add ice and lemon slices.