Recipes: Pink lemonade

Pink lemonade

Adding raspberries to homemade lemonade gives it a tangy flavour and turns it a vivid pink

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.

    PER TBSP SYRUP

    57 kcalories, protein 0g, carbohydrate 15g, fat 0 g, saturated fat 0g, fibre 0g, sugar 15g, salt 0 g