Raspberry mocktail with mint

Method

Step 1.
Gently wash the raspberries, pat dry with kitchen paper and put about 30 g in the freezer for 30 minutes.

Step 2.
Rinse the mint and shake dry. Pluck the leaves from one sprig and set aside.

Step 3.
Place the remaining sprig in a saucepan with the rest of the raspberries, the lime juice and sugar and bring to the boil. Reduce the heat slightly and simmer for 2-3 minutes.

Step 4.
Remove the mint and strain the contents of the pan through a fine sieve into a jug. Allow to cool.

Step 5.
Divide the syrup and ice cubes between four glasses (approx. 350 ml) and top up with the tonic water.

Step 6.
Garnish with the frozen raspberries and mint leaves and serve.

 Serves 4