Make a simple syrup by combining 1 cup of water with 1 cup of sugar in a small saucepan. Bring this to a simmer to dissolve the sugar and then cool completely.

Juice the lemons, removing all seeds and pulp.

Purée the raspberries in a food processor with ¼ cup of the lemon juice and strain through a fine mesh strainer to remove all the seeds. Use the back of a spoon to help push the raspberry purée through the strainer.

Pour the strained raspberry purée into a pitcher and add the remaining lemon juice and 3 cups of sparkling water. Stir together and then add the simple syrup to taste, depending on how sweet you would like the lemonade. I like to start at ½ cup.

Pour into tall glasses over ice, garnish with a slice of lemon and a couple of raspberries. If you’d like to add mint leaves, give them a slap between your hands before dropping them into the lemonade - this will help release the mint oil and a refreshing aroma.