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Ginger pink lemonade recipe

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


  • 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

  • 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


  1. 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.
  2. 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.

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