Pink Lemonade
Sunny days aren’t complete until you’ve poured a glass of Pink Lemonade! Our slimming-friendly version is bursting with fruity, citrusy goodness, for a fraction of the calories you’d find in shop-bought bottles. Serve over ice with extra raspberries and mint sprigs for an eye-catching summertime drink.
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NutritionPer Serving
- Calories20
- Carbs7.2g
- Protein0.5g
- Fat0g
- Saturates0g
- Sugars1.6g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Quench your thirst on sunny days with our cloudy Pink Lemonade! We’ve used a handful of simple, affordable ingredients, so you can cool down with a fizzy refreshment that’s healthier and better for your bank balance than shop-bought versions.
Forget about high sugar content and calories! Our beverage comes infused with vibrant, citrusy flavours from fresh lemons, raspberries and granulated sweetener. Rustle up a batch and keep it in the fridge for up to 3 days, ready for entertaining guests at summer barbecues or bank holiday shindigs.
Whether you pour it indoors or out, you can trust that the sweet, lemony flavours will be a hit with friends and family. You can always serve it up as a soft drink option alongside a few different slimming-friendly tipples. How about a fruity Strawberry Daiquiri or a bubbly Elderflower Gin Fizz?
What diets is this Pink Lemonade suitable for?
Pink Lemonade is suitable for vegetarian, vegan, gluten-free and dairy-free diets.
Take extra care when preparing food or drinks for people with allergies – be sure to use different utensils, cookware and preparation areas!
Do you need any special ingredients to make Pink Lemonade?
Our Pink Lemonade is made up of a handful of easy-to-find ingredients.
You will want to mix your lemon-infused syrup in a durable, heatproof jug and use a non-reactive saucepan. Avoid using aluminium, unlined copper or tin cookware, as it may react with the acid from the lemon juice.
When you’re straining your juice, make sure you use a nylon sieve rather than a metal one!
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You’ll want to use a durable, heatproof jug for your syrup.
You can freeze the lemon syrup in small portions in ice cube trays to defrost later. All you’ll need to do is add water!
How many calories are in this Pink Lemonade?
This Pink Lemonade is included in our Everyday Light category because it contains just 20 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!
This Pink Lemonade recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories. The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Cut thin slices of lemon peel from the whole of each lemon using a vegetable peeler or small sharp knife. You only need the yellow part, not the white pith, as this will make the lemonade bitter.
Step 2
Place the lemon peel in a small non-stick saucepan, and pour in 200ml of the cold water to cover the lemon peel. Place on a low heat and gently simmer, uncovered, for about 10 minutes to infuse the water with the flavour and colour of the lemon peel.
Step 3
Remove from the heat and strain through a nylon sieve into a heatproof measuring jug, discarding the lemon peel. Stir in the granulated sweetener or sugar, until completely dissolved. Leave the lemon syrup to cool.
Step 4
Squeeze the juice from the peeled lemons and strain through a nylon sieve into the cooled lemon syrup in the measuring jug.
Step 5
Blitz the raspberries in a food processor or using a stick blender until smooth. Push the puree through a nylon sieve using a wooden spoon, into the lemon liquid in the jug, scraping the raspberry puree off the underside of the sieve. Discard the raspberry seeds remaining in the sieve.
Step 6
Stir the raspberry puree into the lemon liquid and top up with the remaining cold water, stirring until completely mixed. Chill if wished and serve in drinking glasses with ice, a raspberry and a small mint sprig (optional).
What could I serve with this Pink Lemonade?
This refreshing Pink Lemonade is perfect for any occasion. Why not serve up a jugful as a soft drink option, alongside these other tasty tipples?
How long can you keep Pink Lemonade in the fridge?
The great thing about this recipe is you can make it and store it in the fridge for up to 3 days. Perfect for a long, sunny weekend!
Can I freeze Pink Lemonade?
Only the lemon-infused syrup is suitable for freezing. Simply top the defrosted syrup with lemon juice, raspberry puree and cold water, when you’re ready to enjoy a glass.
You could also freeze the lemon-infused syrup in small, individual portions using an ice cube tray (if you’re happy making smaller quantities of Pink Lemonade).
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Pink Lemonade
Our lower-calorie Pink Lemonade is bursting with fruity, citrusy goodness! Serve over ice for an easy, eye-catching, summertime drink.
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Prep Time
10 MINS
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Cook Time
10 MINS
- KCals 20
- Carbs 7.2G
Instructions
- Cut thin slices of lemon peel from the whole of each lemon using a vegetable peeler or small sharp knife. You only need the yellow part, not the white pith, as this will make the lemonade bitter.
- Place the lemon peel in a small non-stick saucepan, and pour in 200ml of the cold water to cover the lemon peel. Place on a low heat and gently simmer, uncovered, for about 10 minutes to infuse the water with the flavour and colour of the lemon peel.
- Remove from the heat and strain through a nylon sieve into a heatproof measuring jug, discarding the lemon peel. Stir in the granulated sweetener or sugar, until completely dissolved. Leave the lemon syrup to cool.
- Squeeze the juice from the peeled lemons and strain through a nylon sieve into the cooled lemon syrup in the measuring jug.
- Blitz the raspberries in a food processor or using a stick blender until smooth. Push the puree through a nylon sieve using a wooden spoon, into the lemon liquid in the jug, scraping the raspberry puree off the underside of the sieve. Discard the raspberry seeds remaining in the sieve.
- Stir the raspberry puree into the lemon liquid and top up with the remaining cold water, stirring until completely mixed. Chill if wished and serve in drinking glasses with ice, a raspberry and a small mint sprig (optional).
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Recipe notes
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