This naturally neon lemonade is sweet, sharp and refreshingly fragrant. The cordial base will keep in the fridge for up to one week.
Pomegranate and rose lemonade
150g caster sugar
200ml pomegranate juice
5 lemons, juice (you will need 200ml) and the pared zest of 1
1 tsp rose water
ice cubes, to serve
2 litres still or sparkling water, chilled, to serve
1. Put the caster sugar and 200ml water in a saucepan and heat gently until the sugar dissolves. Bring to the boil for 1 minute, remove from the heat, then add the pomegranate juice and lemon juice and zest; leave to cool.
2. Once cold, add the rose water. Pour into a clean, sterilised bottle and chill. To serve, pour around 4 tbsp (60ml) syrup into a tumbler, add ice, then top up with chilled still or sparkling water.
- Preparation time: 10 minutes, plus cooling
- Cooking time: 5 minutes
Serves: 12 (makes about 750ml syrup)
Typical values per serving:
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