Pink Lemonade
The sweetness of lemon meets the tartness of raspberry in an all-time classic.
PREP TIME
15
MINUTES
Ingredients
150g ripe raspberries
1½ tbsp caster sugar
25ml hot water
2 lemons, cut in half
1 orange, cut in half
Method
Wash the raspberries and put them onto a big plate. Mash the raspberries with a fork until they are really mushy. Place a sieve over a large bowl and scoop the raspberry mixture into it. Use a wooden spoon and press it through so that a thick juice drops through. What is left behind is called pulp.
Put the sugar into a cup or a small jug. Heat some water in a kettle and pour it over the sugar. Carefully stir it to help the sugar to dissolve . Leave it aside while you squeeze your fruit.
Use a hand squeezer and press the lemon halves onto it one by one. Press down and turn them so that the juice drops out. Do the same with the orange. Pour this juice and the raspberry juice into a big jug. Add the sugar syrup and then fill the jug with about a litre of cold water and some ice.
