blushing pink lemonade

Is there anything that screams summer more than this beautiful, pink, zingy, sweet yet sour lemonade?! Impressive to the eye and so easy to make (don't you just love recipes with a single step?). Let it brighten up your Summer BBQ spread. xx


150 g caster sugar
1.5 lemons, sliced
1 pomegranate, juiced (serving a handful of seeds for serving)
500 g fresh raspberries (you could also use frozen if raspberries are out of season)
ice and fresh mint, to serve (optional)


1. Place all the ingredients in a large pan and pour over 400 ml cold water. Bring to the boil, stirring frequently, then leave to cool. Pour through a fine mesh sieve, pressing down with a spoon to extract all the juices. At this stage, you can keep the syrup in a clean container in the fridge for up to two weeks.
2. To serve, pour some syrup into a large jug glass and top up with sparkling or still water, ice and mint. Add more syrup to up the sweetness. ENJOY! x