Pink Lemonade

Cut thin slices of lemon peel from the whole of each lemon using a vegetable peeler or small sharp knife. You only need the yellow part, not the white pith, as this will make the lemonade bitter.

Place the lemon peel in a small non-stick saucepan, and pour in 200ml of the cold water to cover the lemon peel. Place on a low heat and gently simmer, uncovered, for about 10 minutes to infuse the water with the flavour and colour of the lemon peel.

Remove from the heat and strain through a nylon sieve into a heatproof measuring jug, discarding the lemon peel. Stir in the granulated sweetener or sugar, until completely dissolved. Leave the lemon syrup to cool.

Squeeze the juice from the peeled lemons and strain through a nylon sieve into the cooled lemon syrup in the measuring jug.

Blitz the raspberries in a food processor or using a stick blender until smooth. Push the puree through a nylon sieve using a wooden spoon, into the lemon liquid in the jug, scraping the raspberry puree off the underside of the sieve. Discard the raspberry seeds remaining in the sieve.

Stir the raspberry puree into the lemon liquid and top up with the remaining cold water, stirring until completely mixed. Chill if wished and serve in drinking glasses with ice, a raspberry and a small mint sprig (optional).