Pink lemonade
Sunday - May 16, 2021 11:51 pm ,
Category : DRINKS
Ingredients:
250g/9oz frozen raspberries
½ lemon, juice only
100g/3½oz caster sugar
3½ lemons, juice only
1 lime, juice only
2 tbsp raspberry syrup (from above)
100g/3½oz caster sugar, to taste
ice, to serve
Method:
To make the raspberry syrup, put the raspberries in a saucepan with 2 tablespoons water. Bring to a simmer over a medium heat, stirring occasionally as the berries begin to soften and release their juices. Gently cook for 5 minutes, or until the berries have completely broken down.
Strain the berries through a fine sieve or a jelly bag, suspended over a bowl, for a couple of hours to extract all the lovely juices. You can give the berries a squeeze with the back of a spoon to get any last few drops out. You should have about 150ml/¼ pint juice.
Add the raspberry juice to a saucepan with the lemon juice and caster sugar. Cook gently over a medium heat, stirring until the sugar is dissolved. Pour into a clean jam jar and set aside to cool. Store in the fridge for up to 2 weeks.
To make the lemonade, mix the lemon and lime juice, raspberry syrup and caster sugar in a jug. Stir to dissolve the sugar. Add 575ml/1 pint water and plenty of ice.
250g/9oz frozen raspberries
½ lemon, juice only
100g/3½oz caster sugar
3½ lemons, juice only
1 lime, juice only
2 tbsp raspberry syrup (from above)
100g/3½oz caster sugar, to taste
ice, to serve
Method:
To make the raspberry syrup, put the raspberries in a saucepan with 2 tablespoons water. Bring to a simmer over a medium heat, stirring occasionally as the berries begin to soften and release their juices. Gently cook for 5 minutes, or until the berries have completely broken down.
Strain the berries through a fine sieve or a jelly bag, suspended over a bowl, for a couple of hours to extract all the lovely juices. You can give the berries a squeeze with the back of a spoon to get any last few drops out. You should have about 150ml/¼ pint juice.
Add the raspberry juice to a saucepan with the lemon juice and caster sugar. Cook gently over a medium heat, stirring until the sugar is dissolved. Pour into a clean jam jar and set aside to cool. Store in the fridge for up to 2 weeks.
To make the lemonade, mix the lemon and lime juice, raspberry syrup and caster sugar in a jug. Stir to dissolve the sugar. Add 575ml/1 pint water and plenty of ice.
