Recipe: Easy and quick thirst-quenching pink lemonade
Homemade lemonade is the ultimate thirst quencher and can be thrown together in no time. Turn it into an impressive drink by garnishing with lemon, raspberry and mint.
- Zest and juice the lemons. Place 180g of the raspberries in a tall jug, add enough water to cover and blend with a hand blender.
- Mix the lemon juice and zest, sugar and puréed raspberries with the boiling water.
- Leave the mixture to cool, then pour it through a sieve into a large jug (using a wooden spoon to push the liquid through).
- Top the lemonade with the remaining raspberries and stir. Serve in glasses filled with ice.
- Serves 6
- 9 unwaxed lemons
- 200g fresh raspberries
- 220g caster sugar
- 1.5 litres boiling water
- Ice cubes, to serve
Recipe courtesy of: Three Sisters Bake by Gillian, Nichola and Linsey Reith (£20, Hardie Grant Books)
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