By Shireen Jamooji
1 cup granulated sugar ¾ cup water ⅓ cup lemon peel strips (about 2 lemons) 1 cup freshly squeezed lemon juice (about 4 lemons) ½ cup fresh strawberry puree ½ cup fresh raspberry puree 2 cups water or club soda
Dissolve the sugar in water over a low heat to form a syrup. Add the lemon peels to infuse the flavour.
Strain the syrup and mix in the lemon juice, strawberry puree and raspberry puree.
Chill the mixture until ready to serve and then top up with water or soda and ice cubes.