Pink lemonade
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Makes 350ml syrup
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.
