Skip to content
Ginger pink lemonade recipe

Ginger pink lemonade recipe

57 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.

See more Summer drinks recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus