Ginger pink lemonade recipe

  • Serves 10
  • 10 mins to prepare and 5 mins to cook, plus cooling
  • 125 calories / serving
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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.  

  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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  • Ingredients

  • 2 lemons, sliced, plus extra wedges to serve
  • 150g (5oz) raspberries
  • 100g (3 1/2oz) 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
  • 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

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