Homemade Pink Lemonade
A picnic is not a picnic without one simple addition: pink lemonade. I’ve used traditional raspberries in this recipe, but if you would like a slightly mellower, sweeter lemonade, use strawberries instead.
250g fresh raspberries (or fresh strawberries, hulled and sliced)
250g caster sugar
Freshly squeezed juice of 8 lemons
1.25 litres still or sparkling water
Lemon slices, to garnish
Whizz the raspberries in a food processor until puréed. Pass the raspberry pulp through a sieve, using a wooden spoon to push all the purée through, and discard any seeds. Add 50g of the sugar and a tablespoon of the lemon juice to the raspberry purée.
To make the lemonade, combine the juice of eight lemons and remaining sugar in a large jug and stir until the sugar is dissolved. Add the water and berry purée, stirring well. Garnish with whole slices of lemon and any remaining berries, then serve chilled.
AS FEATURED IN ISSUE 24 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW