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Pink lemonade

Pink lemonade

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Makes 350ml syrup

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

Nutrition: per tbsp syrup
HighlightNutrientUnit
kcal57
fat0g
saturates0g
carbs15g
sugars15g
fibre0g
protein0g
low insalt0g
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Ingredients

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

Method

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2009

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Overall rating

A star rating of 4.2 out of 5.20 ratings
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