Pink lemonade
By Good Food
Adding raspberries to homemade lemonade gives it a tangy flavour and turns it a vivid pink
- Prep:5 mins
Cook:5 mins
Plus cooling - Easy
Nutrition per serving
- kcal 57
- fat 0g
- saturates 0g
- carbs 15g
- sugars 15g
- fibre 0g
- protein 0g
- salt 0g
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.