Pink lemonade

Pink lemonade recipe

321 ratings

See method

  • Makes 300ml syrup
  • 10 mins to prepare and 10 mins to cook, 15 mins to cool
  • 230 calories / serving

Ingredients

  • a few handfuls of ice cubes
  • 1l soda water
  • a few lemon slices, to garnish

For the syrup

  • 200g golden caster sugar
  • 200ml water
  • 450g raspberries
  • juice of 3 lemons

Each serving contains

  • Energy

    975kj
    230kcal
    11%
  • Fat

    1g 1%
  • Saturates

    1g 5%
  • Sugars

    58g 64%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 58.3g Protein 1.7g Fibre 3.8g

Method

  1. Prepare the syrup by placing the raspberries, sugar, water and lemon juice in a large saucepan. Bring to the boil over a moderate heat and cook for 2-3 minutes. Remove and allow to cool a little before pressing through a sieve, collecting the syrup underneath in a bowl.
  2. Allow to cool to room temperature, then cover and chill until ready to serve. When ready to serve, pour 35ml of the syrup into the base of each glass and top with soda water and ice. Stir well and garnish with a slice of lemon on the rim of the glass.

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