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