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    Pink lemonade

    by Martha Collison


    • Preparation time: 5 minutes
    • Cooking time: 8 minutes to 10 minutes
    • Total time: 13 minutes to 15 minutes 15 minutes

    Makes: 200ml syrup, enough for about 1L


    2 unwaxed lemons, zest, plus extra slices, to serve
    150g pack raspberries, plus extra, to serve
    125g caster sugar
    1L still or sparkling water, to serve
     Ice, to serve


    1. Use a zester or vegetable peeler to remove strips of lemon zest from the lemons (avoiding the white pith, as this is bitter) and place into a large saucepan. Juice the lemons, then add to the pan along with the raspberries, sugar and 200ml water.

    2. Warm over a medium heat for 8-10 minutes, stirring all the time until the sugar has dissolved. Squash the raspberries against the side of the pan to release their juice.

    3. Strain the syrup through a sieve into a measuring jug, then decant into a glass bottle. Keep the syrup covered and in the fridge for up to 3 days.

    4. To serve, mix 1 part syrup with 3 parts still or sparkling water. Add lemon slices, ice and fresh raspberries to serve.

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    Martha’s tip I love this as a drink base as it’s so versatile. Try it with Prosecco for something extra special.


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    5 stars