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Pink Lemonade

Picture of 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.

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