Place the water and sugar in a pan and heat gently, stirring until all the sugar has dissolved completely. Set aside to cool.
Combine the lemon juice with the cooled sugar syrup in a large jug.
Lightly crush some of the raspberries, leaving some whole and stir into the lemon mixture.
To serve, put some ice in a tall glass and add some lemon syrup. Top up with sparkling water, to taste, and garnish with mint leaves.
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