Pink Lemonade



300g caster sugar

1½ lemons, sliced

1 orange, sliced

500g raspberries

Ice and fresh mint to serve

 Pink Lemonade


Place all the ingredients in a large saucepan and pour over 350ml cold water.

Bring to the boil, stirring often, then leave to cool.

Pour through a sieve, pressing down with a spoon to extract all the juices. The syrup can now be stored in the fridge for up to 1 week.

To serve pour a little into a glass and top up with sparkling or still water, ice and mint.


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