Summer fruit syrup

Puree the fruit with the lemon juice and a few tablespoons of water. Drain for half an hour in a fine sieve over a pan.

Mix the juice with the sugar and bring to the boil. Let the juice boil gently on low setting for about 15 minutes until it becomes more concentrated and more viscous.

Pour this syrup into burnt-proof bottles or jars, cover and allow to cool.