Pink lemonade recipe
 This pink lemonade is super bright and fun. Plus, the recipe makes a delicious raspberry syrup that can be kept in the fridge and used in other drinks or over ice cream. 250g/9oz frozen raspberries½ lemon, juice only100g/3½oz caster sugar 250g/9oz frozen raspberries ½ lemon, juice only 100g/3½oz caster sugar 3½ lemons, juice only1 lime, juice only2 tbsp raspberry syrup (from above)100g/3½oz caster sugar, to tasteice, to serve 3½ lemons, juice only 1 lime, juice only 2 tbsp raspberry syrup (from above) 100g/3½oz caster sugar, to taste ice, to serve Method To make the raspberry syrup, put the raspberries in a saucepan with 2 tablespoons water. Bring to a simmer over a medium heat, stirring occasionally as the berries begin to soften and release their juices. Gently cook for 5 minutes, or until the berries have completely broken down.Strain the berries through a fine sieve or a jelly bag, suspended over a bowl, for a couple of hours to extract all the lovely juices. You can give the berries a squeeze with the back of a spoon to get any last few drops out. You should have about 150ml/¼ pint juice. Add the raspberry juice to a saucepan with the lemon juice and caster sugar. Cook gently over a medium heat, stirring until the sugar is dissolved. Pour into a clean jam jar and set aside to cool. Store in the fridge for up to 2 weeks.To make the lemonade, mix the lemon and lime juice, raspberry syrup and caster sugar in a jug. Stir to dissolve the sugar. Add 575ml/1 pint water and plenty of ice. To make the raspberry syrup, put the raspberries in a saucepan with 2 tablespoons water. Bring to a simmer over a medium heat, stirring occasionally as the berries begin to soften and release their juices. Gently cook for 5 minutes, or until the berries have completely broken down. To make the raspberry syrup, put the raspberries in a saucepan with 2 tablespoons water. Bring to a simmer over a medium heat, stirring occasionally as the berries begin to soften and release their juices. Gently cook for 5 minutes, or until the berries have completely broken down. Strain the berries through a fine sieve or a jelly bag, suspended over a bowl, for a couple of hours to extract all the lovely juices. You can give the berries a squeeze with the back of a spoon to get any last few drops out. You should have about 150ml/¼ pint juice. Strain the berries through a fine sieve or a jelly bag, suspended over a bowl, for a couple of hours to extract all the lovely juices. You can give the berries a squeeze with the back of a spoon to get any last few drops out. You should have about 150ml/¼ pint juice. Add the raspberry juice to a saucepan with the lemon juice and caster sugar. Cook gently over a medium heat, stirring until the sugar is dissolved. Pour into a clean jam jar and set aside to cool. Store in the fridge for up to 2 weeks. Add the raspberry juice to a saucepan with the lemon juice and caster sugar. Cook gently over a medium heat, stirring until the sugar is dissolved. Pour into a clean jam jar and set aside to cool. Store in the fridge for up to 2 weeks. To make the lemonade, mix the lemon and lime juice, raspberry syrup and caster sugar in a jug. Stir to dissolve the sugar. Add 575ml/1 pint water and plenty of ice. To make the lemonade, mix the lemon and lime juice, raspberry syrup and caster sugar in a jug. Stir to dissolve the sugar. Add 575ml/1 pint water and plenty of ice.