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.