Pink Lemonade Recipe

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One of my favourite summer treats is pink lemonade. It used to be my reward drink after a few hours’ hard slog of GCSE revision back in the day, and ever since then I’ve associated it with the sweet taste of satisfaction. Unfortunately, It’s pretty hard to find in supermarkets here in the UK (mainly because it’s cold 80% of the year) – most of them only stock it in the summer months. For girls like me who love to sip on it all year round, this is a bit of a dilemma. Luckily, it’s really easy to make! So if you’re craving it during the deep dark winter, or on the occasional sunny winter days (we’ve actually seen quite a few of those in the past couple of weeks) then it’s very doable! Here’s the recipe I used:

Ingredients

7 Lemons (plus one for garnishing)
150g punnet of Raspberries
1 Litre Boiling Water
4 or 5 dessert spoons Caster Sugar
Large jug for serving
Food blender (I used a handheld one)

Method

Peel the rind off a couple of the lemons. Try to avoid the white pith underneath as much as possible. 

Juice all the lemons into the jug and mix them with the rind.

Purée the raspberries in a separate container, and then sieve the juice into the jug with the lemon juice. I found it was easiest to do this by pressing the raspberry juice through the sieve with the back of a spoon. 

Add the boiling water to the lemon mixture. 

Mix in the sugar, stirring well to ensure it dissolves. Taste, and add more sugar if necessary!

Top up with some cold water until you have the amount of lemonade you want (don’t forget to do another taste test)! 

Pop it in the fridge, leave for a few hours until chilled, and serve with a lemon wedge and lots of ice!

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