Ingredients
Method
1.Blend or process raspberries until smooth.
2.Combine sugar and the water in medium saucepan; stir over low heat until sugar dissolves. Add rind and mint; bring to the boil. Boil, uncovered, without stirring, 3 minutes. Transfer hot syrup to large heatproof jug; cool 10 minutes.
3.Add juice and raspberry puree to syrup; stir until combined. Strain mixture through muslin-lined sieve into large jug; discard solids. Pour syrup again through fine sieve into sterilised bottles; discard solids. Cool to room temperature.
4.Just before serving, mix by adding four parts still or sparkling mineral water to one part raspberry syrup, or to taste.
