Homemade pink lemonade
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Homemade pink lemonade

By Sarah Cook

Mix up a jug of this refreshing, still, cloudy lemonade made from zingy lemons and plump raspberries

  • Prep 10 mins plus cooling no cook
  • Easy

Nutrition per serving

  • kcal 141
  • fat 0g
  • saturates 0g
  • carbs 35g
  • sugars 35g
  • fibre 1g
  • protein 1g
  • salt 0g

Ingredients

  • 8 lemons, plus extra slices to serve
  • 200g caster sugar, plus extra to taste
  • 140g raspberries, plus extra to serve
  • ice, to serve

Method

  1. Pare the zest from the lemons with a peeler, removing as little white pith as possible – cut away any pith you can from the strips. Juice the lemons and mix the juice, zest, sugar and raspberries with 1.2 litres of boiling water. Let cool, then sieve, pressing through juice with the back of a spoon. Add sugar to taste and chill in jugs. To serve, add a few lemon slices, raspberries and lots of ice.

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