Pink Lemonade
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Prep Time
10 MINS
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Cook Time
10 MINS
- KCals 20
- Carbs 7.2G
Ingredients
- 3 large lemons
- 4-5 tbsp white granulated sweetener or sugar to taste
- 100 g raspberries stalks removed
- 1 L cold water
To decorate (optional)
- 4 raspberries
- 4 small mint sprigs
- ice to serve
Instructions
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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.
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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.
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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.
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Squeeze the juice from the peeled lemons and strain through a nylon sieve into the cooled lemon syrup in the measuring jug.
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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.
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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).