Homemade pink lemonade
Mix up a jug of this refreshing, still, cloudy lemonade made from zingy lemons and plump raspberries
- Prep 10 mins plus cooling no cook
- Makes 1 large jug- enough for 6
- Easy
Ingredients
- 8 lemons, plus extra slices to serve
- 200g caster sugar, plus extra to taste
- 140g raspberries, plus extra to serve
- ice, to serve
Method
-
Pare the zest from the lemons with a
peeler, removing as little white pith as
possible – cut away any pith you can
from the strips. Juice the lemons and
mix the juice, zest, sugar and raspberries
with 1.2 litres of boiling water. Let cool,
then sieve, pressing through juice with
the back of a spoon. Add sugar to taste
and chill in jugs. To serve, add a few
lemon slices, raspberries and lots of ice.
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