Pink lemonade
- Prepare
- 1-2 hours
- Cook
- less than 10 mins
- Serve
- Serves 4
This pink lemonade is super bright and fun. Plus, the recipe makes a delicious raspberry syrup that can be kept in the fridge and used in other drinks or over ice cream.
By Emily Angle
Ingredients
For the raspberry syrup
- 250g/9oz frozen raspberries
- ½ lemon, juice only
- 100g/3½oz caster sugar
For the lemonade
- 3½ lemons, juice only
- 1 lime, juice only
- 2 tbsp raspberry syrup (from above)
- 100g/3½oz caster sugar, to taste
- ice, to serve
Method
To make the raspberry syrup, put the raspberries in a saucepan with 2 tablespoons water. Bring to a simmer over a medium heat, stirring occasionally as the berries begin to soften and release their juices. Gently cook for 5 minutes, or until the berries have completely broken down.
Strain the berries through a fine sieve or a jelly bag, suspended over a bowl, for a couple of hours to extract all the lovely juices. You can give the berries a squeeze with the back of a spoon to get any last few drops out. You should have about 150ml/¼ pint juice.
Add the raspberry juice to a saucepan with the lemon juice and caster sugar. Cook gently over a medium heat, stirring until the sugar is dissolved. Pour into a clean jam jar and set aside to cool. Store in the fridge for up to 2 weeks.
To make the lemonade, mix the lemon and lime juice, raspberry syrup and caster sugar in a jug. Stir to dissolve the sugar. Add 575ml/1 pint water and plenty of ice.
