Fresh raspberry lemonade

Name: Fresh raspberry lemonade
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: Makes approximately 1 litre
Cuisine: British recipes
Ingredients: 225g caster sugar; 500g raspberries; 4-5 large unwaxed lemons, zested and juiced; 1 litre fizzy water; Ice, to serve

Easy
July 2012

Easy
July 2012

Test kitchen approved

Makes approximately 1 litre
Takes 25 minutes to make, 5 minutes to cook, plus cooling

Our homemade raspberry lemonade makes the perfect, refreshing summer drink.

PER SERVING (200ML) 222kcals, 0.4g fat (0.2g saturated), 1.6g protein, 56.8g carbs (54g sugars), trace salt, 3.6g fibre

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Ingredients

225g caster sugar
500g raspberries
4-5 large unwaxed lemons, zested and juiced
1 litre fizzy water
Ice, to serve

Method

Put 175g caster sugar into a pan with 250ml cold water and heat gently until clear. Boil rapidly for 5 minutes, then set aside to cool.
Whizz together the raspberries, remaining caster sugar and the lemon zest until smooth. Mix the syrup and 200ml of the lemon juice into the raspberry purée and press the mixture through a fine sieve set over a bowl to remove all the seeds. Chill until needed.
Just before serving, mix with 1 litre chilled fizzy water. Serve over ice.