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Pink lemonade

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

Shopping list

Ingredients

For the raspberry syrup

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.