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    Pink lemonade

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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

    Ingredients

    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
     

    Method

    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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