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Ginger pink lemonade recipe

60 ratings

We've given classic lemonade a fruity, fiery makeover. A sweet lemon and raspberry syrup, infused with fragrant rosemary, is served in a pitcher packed with ice and topped up with warming ginger beer. This grown-up take on a summertime favourite is perfect for sipping in the sunshine. See method

Serves 10
10 mins to prepare and 5 mins to cook, plus cooling
125 calories / serving
Vegetarian
Gluten-free

Ingredients

2 lemons, sliced, plus extra wedges to serve
150g (5oz) raspberries
100g caster sugar
300ml (1/2pt) water
1 sprig of rosemary, plus extra to serve
large handful ice cubes
1.5ltr (2 1/2pt) ginger beer

Each serving contains

Energy
530kj
125kcal 6%
Fat
0g 0%
Saturates
0g 0%
Sugars
31g 35%
Salt
0g 0%

of the reference intake
Carbohydrate 31.2g Protein 0.4g Fibre 0.2g

Method

Put the sliced lemons and raspberries in a pan with the caster sugar, water and 1 sprig of rosemary. Bring to the boil, then simmer for 2 minutes. Remove from the heat and allow to cool for 10 minutes before straining into a jug through a sieve. Allow to cool completely.
Pour the syrup into a jug with lots of ice cubes and top up with the ginger beer. Pour into glasses and serve each with extra lemon wedges and a sprig of rosemary to stir.

See more Summer drinks recipes