Pink lemonade
Adding raspberries to homemade lemonade gives it a tangy flavour and turns it a vivid pink
Difficulty and servings
Makes 350ml syrup
Preparation and cooking times
Prep 5 mins
Cook 5 mins
plus cooling- 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
Recipe from Good Food magazine, June 2009.
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http://www.bbcgoodfood.com/recipes/11288/
Difficulty and servings
Makes 350ml syrup
Preparation and cooking times
Prep 5 mins
Cook 5 mins
plus coolingIngredients
- 300g caster sugar
- 1½ lemons , sliced
- 1 orange , sliced
- 3 x 170g/6oz punnets raspberries
- ice and fresh mint , to serve (optional)
PER TBSP SYRUP
57 kcalories, protein 0g, carbohydrate 15g, fat 0 g, saturated fat 0g, fibre 0g, sugar 15g, salt 0 g
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