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
- Preparation time: 10 minutes, plus cooling
- Cooking time: 5 minutes
Serves: 12 (makes about 750ml syrup)
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.