Pink Lemonade
By maredan
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Ingredients
- 300 g caster sugar
- 11/2 lemons , sliced
- 1 orange , sliced
- 3 x 170g punnets raspberries
- ice and fresh mint , to serve (optional)
Details
Preparation
Step 1
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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