- Put your flute(s) in the freezer.
- To make sugar syrup: 2 parts granulated sugar and 1 part water.
- Stir together until fully dissolved and leave to cool.
- Bottle and leave it in the fridge.
- Shake the ingredients (except lemonade) with lots of ice.
- Fine strain into your chilled flute and top up with lemonade.
- 30ml Warner's Pink Berry 0% Botanic Garden Spirits
- 15ml lemon juice
- 7.5ml sugar syrup
- Belvoir light raspberry lemonade