Perfect for Keeping cool in the hot weather and sure to feature at our Diamond Jubilee party, here is my recipe for pink lemonade
You will need:
300g castor sugar
Quarter your lemons and place them into a saucepan with the castor sugar and water. Bring the mixture to the boil, simmer for about 5 minutes then pull off the heat and set aside to cool.
You can discard the skins of the lemons at this stage if you like, but if you use the whole of the lemon, skins, pith, pips the lot, not only will you get a far more intense flavour, your lemonade will be lovely and cloudy too!
Using a stick blender or food processor blitz your cooled lemon mixture together with the raspberrys.
Next step is to sieve your lemon and raspberry mix, to get rid of any raspberry seeds. You will be left with an intense fruit cordial which you can decant into a bottle and store in the fridge for a few days – this is not lemonade yet, and will need diluting with fizzy water before you drink it.
To assemble your pink lemonade, crack out your ice cubes and pop them into glasses, slice up a lemon and place this and a few ice cubes into a jug, them mix up your lemonade. I used 1 part lemon + raspberry syrup to three parts busy water but its really down to personal taste, if you prefer more of a zing you could add a little more cordial.
Add a tablespoon of vodka to your glass for a perfect evening cocktail, splendid!
Voila! The perfect Jubilee picnic/BBQ drink. Retro pink lemonade!
What are your plans for the Jubilee weekend?