Shopping list
For the raspberry syrup
250g frozen raspberries
100g caster sugar
½ lemon
For the lemonade
½ lime, juice only
1½ organic lemons, juice only
3 tablespoons raspberry syrup
50g caster sugar
½ litre (sparkling mineral) water
ice cubes
Today we are making pink lemonade, delicious with raspberries. The raspberries in this recipe by Emily Angle are frozen, you will need a cheesecloth and/or a sieve and also an empty, clean jam jar. Then you can get started right away!
How to make pink lemonade
Place the raspberries in a pan with 2 tablespoons water.
Let them simmer gently for 5 minutes and stir now and then.
Fetch a bowl put in a sieve and fill the sieve with cheesecloth.
Let the raspberry puree drain for 2 hours.
Meanwhile squeeze half a lemon.
Add to a saucepan with the 100g sugar.
Set the saucepan aside for the time being
Squeeze the 1.5 lemon and the half lime.
Pour the juice together into a jug and set aside.
Squeeze the last drops from the raspberries.
Pour the sieved juice into the saucepan.
Stir the raspberry juice into the sugar, lemon and lime mixture.
Warm the mixture on low heat and melt the sugar.
When the sugar has melted, your raspberry syrup is ready.
Pour the syrup into the clean jar, seal it, cool it to room temperature first and then put the syrup in the refrigerator
How to make pink lemonade
Mix the lemon and lime juice, sugar and syrup in a jug
Stir to dissolve the sugar and fill up the jug with water.
Serve the pink lemonade with lots of ice cubes