Summer is here! And what better way to welcome it than by making some easy-squeezy, sweetly refreshing lemonade to enjoy at the end of a long hot day. This recipe is one with a twist that my raspberry-loving brain has concocted. Though the raspberries can also be left out for normal lemonade, I really recommend them as they add a bit of extra natural sweetness alongside the honey and make such an enchantingly summery colour.
This recipe is based on my own tastebuds – I do love the tartness of lemons but feel free to add a bit more sugar or honey, a bit more water, sparkling water – maybe even swap the raspberries for something else like ginger – whatever makes your own tastebuds tingle.
200ml water (for sweet syrup)
2 level tbsp honey
600ml cold water
70g fresh/frozen raspberries
- Halve your lemons and squeeze the juice into a small jug or bowl, straining out the pips and pulp.
- Boil your water for the sweet syrup in a saucepan along with the sugar and honey (adjust according to taste) stirring until it dissolves.
- Remove from the heat and add your cold water and lemon juice.
- Heat your raspberries gently in a saucepan for a minute or two, just until the juices start to run. Strain them over your pan of lemonade to release the raspberry juice and ensure that the seeds are removed.
- Stir and strain once more if you wish and pour into a jug or bottle and refrigerate so it’s nice and cold. This is the perfect excuse to buy some little paper umbrellas or colourful straws and have a little picnic or lemonade party!