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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
  • Makes 350ml syrup
  • Easy
  • Calories 57
  • Carbohydrates 15
  • Saturated Fat 0
  • Sugar 15
  • Protein 0
  • Fat 0
  • Fibre 0
  • Salt 0

Nutrition per serving

  • Calories 57
  • Carbohydrates 15
  • Saturated Fat 0
  • Sugar 15
  • Protein 0
  • Fat 0
  • Fibre 0
  • Salt 0

Ingredients

  • 300g caster sugar
  • 1½ lemons, sliced
  • 1 orange, sliced
  • 3 x 170g/6oz punnets raspberries
  • ice and fresh mint, to serve (optional)

Method

  1. 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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