Pink lemonade
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Makes 350ml syrup
Skip to ingredients
- 300g caster sugar
- 1½ lemonssliced
- 1 orangesliced
- 3 x 170g/6oz punnets raspberries
- ice and fresh mintto serve (optional)
Nutrition: per tbsp syrup
- kcal57
- fat0g
- saturates0g
- carbs15g
- sugars15g
- fibre0g
- protein0g
- salt0glow
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.
