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 except for the pomegranate seeds and mint leaves 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, add some ice cubes to a large jug, pour over some syrup and top up with sparkling or still water, ice, pomegranate seeds and mint. Add more syrup to up the sweetness. ENJOY! x