1 cup (250ml) freshly squeezed orange juice, strained
Method
Step 1 Combine 2 cups (500ml) water, sugar and rind in a saucepan over medium heat and stir until sugar dissolves. Simmer for 5 minutes, then set aside.
Step 2 Puree the raspberries in blender until smooth, then strain through a fine sieve into a bowl. Add the orange juice and sugar syrup and stir until combined, then store in the fridge for up to 4 days. Serve on ice and add water to taste.
