Pink Lemonade with Raspberry Syrup
Classic lemonade turned pale pink with a quick cooked raspberry syrup and a pinch of salt. The fruit gives the colour, so no food colouring is needed.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- medium saucepan
- fine-mesh sieve
- wooden spoon
- citrus juicer
- 2500 ml jug
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 79 kcal |
| Protein | 0.3 g |
| Carbohydrate | 20.6 g |
| of which sugars | 17.8 g |
| of which free sugars | 17 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 1.3 g |
| Salt | 0.09 g |
Protein per 100 kcal
0.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Raspberry syrup
- 250 g fresh or frozen raspberries
- 130 g granulated sugar
- 400 ml water
- 1 g fine sea salt or table salt a pinch
Lemonade
- 240 ml fresh lemon juice from 6-8 lemons
- 1.4 l cold water
To serve
- 800 g ice
- 1 lemon, sliced into thin rounds
- 1
Simmer. Bring the raspberries, sugar and water to a lively simmer, stirring now and then. Cook for 6-8 minutes (up to 12 minutes from frozen), until the berries have collapsed and the liquid is slightly syrupy.
- 2
Strain. Take the pan off the heat and stir in the salt, which sharpens the fruit. Pour through a fine sieve into the jug, pressing on the pulp, and discard the seeds.
- 3
Cool. Leave the syrup to cool for 15 minutes. You can also make it ahead and keep it covered in the fridge for up to a week.
- 4
Mix. Stir in the lemon juice and cold water. Taste and add more lemon if you like it sharper.
- 5
Serve. Pour over ice and float a few thin lemon rounds on top.
Storage
Keep covered in the fridge for up to 3 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
