Rapsberry Rosemary Lemonade

Ingredients: 

4 branches of rosemary

250g sugar 

250g rapsberry

2 lemons

4 stalks of mint

Preparation: 

Sirup:

Put 500ml water with sugar and rosemary in a pot and let it come to the boil. Then let it simmer for 10 minutes until the sirup comes into being. 

After that put the pot aside and add the juice of one lemon and 200g of raspberries. 

Let it allow to infuse for 10 minutes.

Remove the rosemary, blend everything and let it cool down. 

Pass the sirup trough a sieve.

Serving:

Wash the lemon and stalks of mint. Cut the lemon in slices and put them with the mint and the remaining raspberries in a carafe and add 750ml water, ice cubes and 8 tablespoons of the sirup.