- 6 oranges
- 1 punnet of fresh raspberries
- 200g caster sugar
- 1-2 litres of sparling water
Great for parties and picnics. You can re-use used fizzy drinks bottles.
Put the shop bought fizzy water into the fridge to chill.
Peel the oranges with a potato peeler, ensuring you don’t get any white pith because this is the bitter part.
Cut and squeeze all the oranges removing the pips. Pop this liquid into a container/ jug and in the fridge.
Now in a pan, heat the sugar with 500ml of water until the sugar dissolves. Add the orange peel and the raspberries to the hot syrup and let it cool turning off the heat.
Once cooled pop it in the fridge to chill.
Sterilise your bottles (I do this in the dishwasher on the highest heat setting).
When the bottles come out of the dishwasher put the lids on and let them cool. You then need to strain the syrup through a muslin square using a funnel. Place the funnel in the neck of the sterilised bottle, place the muslin square over the top and gently pour the syrup through this.
Then do this again with the next bottle ensuring you have the same amount in each bottle. Top up with the chilled fizzy water, put the lids on and put in the fridge until you need them. It keeps for about a week.