Pink Lemonade

Photo by Dana M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 300

    g caster sugar

  • 11/2

    lemons , sliced

  • 1

    orange , sliced

  • 3

    x 170g punnets raspberries

  • ice and fresh mint , to serve (optional)

Directions

Place all the ingredients in a large saucepan and pour over 350ml cold water. Bring to the boil, stirring often, then leave to cool. Pour through a sieve, pressing down with a spoon to extract all the juices. The syrup can now be stored in the fridge for up to 1 week. To serve, pour a little into a glass and top up with sparkling or still water, ice and mint.

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