Pink Lemonade
300g sugar
1½ lemons
1 orange
340g raspberries
350ml water
Makes 350ml syrup
1. Slice the lemons and orange with the skin on.
2. Place all the ingredients, including the water, in a large saucepan.
3. Bring to the boil stirring frequently.
4. Leave to cool.
5. Pour through a sieve, pressing down with the back of a spoon to extract all the juices.
6. Serve a little of the syrup over ice topped up with sparling or still water, tonic or soda and a sprig of mint.
7. The syrup will keep for up to a week in the fridge.
How it works
You can look in the sections above to find what you're after. In time, we hope to have a search facility available to make finding what you want easier.
Any other suggestions will be gratefully received.
Want to contribute?
If you've got any tried and tested recipes of your own that you want to share, then please get in touch with our webmaster by email.