Pink lemonade
Adding raspberries to homemade lemonade
gives it a tangy flavour and turns it a vivid
pink
- Prep: 5 mins
Cook: 5 mins
Plus cooling
- Makes 350ml syrup
- Easy
Ingredients
- 300g caster sugar
- 1½ lemons, sliced
- 1 orange, sliced
- 3 x 170g/6oz punnets raspberries
- ice and fresh mint, to serve (optional)
Method
-
Place all the ingredients in a large
saucepan and pour over 350ml cold
water. Bring to the boil, stirring often,
then leave to cool. Pour through a sieve,
pressing down with a spoon to extract all
the juices. The syrup can now be stored
in the fridge for up to 1 week. To serve,
pour a little into a glass and top up with
sparkling or still water, ice and mint.
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