Ginger pink lemonade recipe
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- Serves 10
- 10 mins to prepare and 5 mins to cook, plus cooling
- 125 calories / serving
- Gluten-free
- Vegetarian
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
- Energy
- 530kJ 125.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 31g
of the Reference intake
Carbohydrate 31.2gProtein 0.4gFibre 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
