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Ginger pink lemonade recipe
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62 ratings
We've given classic lemonade a fruity, fiery makeover. A sweet lemon and raspberry syrup, infused with fragrant rosemary, is served in a pitcher packed with ice and topped up with warming ginger beer. This grown-up take on a summertime favourite is perfect for sipping in the sunshine. See method
Ingredients
- 2 lemons, sliced, plus extra wedges to serve
- 150g (5oz) raspberries
- 100g caster sugar
- 300ml (1/2pt) water
- 1 sprig of rosemary, plus extra to serve
- large handful ice cubes
- 1.5ltr (2 1/2pt) ginger beer
Each serving contains
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Energy
530kj
125kcal
6%
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Fat
0g
0%
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Saturates
0g
0%
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Sugars
31g
35%
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Salt
0g
0%
of the reference intake
Carbohydrate 31.2g
Protein 0.4g
Fibre 0.2g
Method
- Put the sliced lemons and raspberries in a pan with the caster sugar, water and 1 sprig of rosemary. Bring to the boil, then simmer for 2 minutes. Remove from the heat and allow to cool for 10 minutes before straining into a jug through a sieve. Allow to cool completely.
- Pour the syrup into a jug with lots of ice cubes and top up with the ginger beer. Pour into glasses and serve each with extra lemon wedges and a sprig of rosemary to stir.
See more Summer drinks recipes