Pink Lemonade

  • DifficultyEasy
300g caster sugar
1 1/2 lemons, sliced
1 orange, sliced
3 x 170g punnets raspberries
Ice and fresh mint to serve (optional)

Place all the ingredients in a Kilner jam pan and pour over 350ml cold water.

Bring to the boil, stirring often, then leave to cool.

Pour through a sieve, pressing down with a spoon to extract all the juices.

The syrup can now be stored in the fridge for up to 1 week.

To serve, pour a little into a glass and top up with sparkling or still water, ice and mint.

The Kilner 0.5 Litre preserve Jar is ideal to serve the lemonade in.

Recipe courtesy of Kilner

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