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
  • Easy

Nutrition per serving

  • kcal 57
  • fat 0g
  • saturates 0g
  • carbs 15g
  • sugars 15g
  • fibre 0g
  • protein 0g
  • salt 0g


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


  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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