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Pink Lemonade

Makes 350ml syrup

Ingredients

Method

  1. Squeeze the juice from the orange and lemons.
  2. In a saucepan place the raspberries, sugar, juice and cold water.
  3. Bring to the boil, reduce the heat and simmer for 2 minutes. 
  4. Turn off the heat and leave to cool.
  5. Pass through a sieve, squeezing the contents to extract all the juice.
  6. Store in sterilised glass bottles for up to 1 week in the fridge.
  7. To serve, pour into a glass, top up with still or sparkling water, ice and mint.