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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
  • Makes 1 large jug- enough for 6
  • Easy
  • Calories 141
  • Carbohydrates 35
  • Saturated Fat 0
  • Sugar 35
  • Protein 1
  • Fat 0
  • Fibre 1
  • Salt 0

Nutrition per serving

  • Calories 141
  • Carbohydrates 35
  • Saturated Fat 0
  • Sugar 35
  • Protein 1
  • Fat 0
  • Fibre 1
  • Salt 0

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

  1. 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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