This Raspberry Lemonade recipe is quick and easy to make – perfect for a special (non-alcoholic) Christmas day beverage. Of course you can add it to any other drink you want: to liven up a cocktail or perhaps your bubbles.
Raspberry Lemonade
My raspberries start producing in December – not enough to do much with but certainly enough to add to a fresh lemonade. Or just buy a punnet from the grocery store.
250g fresh raspberries
1 cup caster sugar
1 cup caster sugar
2 tsp lemon rind, finely grated
1 cup lemon juice
1/2 tsp tartaric acid
Combine the raspberries, sugar, lemon rind, lemon juice and tartaric acid in a large saucepan over medium heat. Cook for 5 mins stirring until the sugar dissolves.
Strain through a fine sieve into a bowl, using a spoon to push as much pulp through the sieve as possible.
Return strained liquid to a clean saucepan. Bring to the boil over a high heat. Cook for 2 mins or until syrup thickens slightly.
Carefully pour into a sterilised bottle and seal. Place in the fridge to chill.
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- Put ingredients into pan
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- Cook for 5 mins
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- Pour through a sieve
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- Use spoon to push pulp through
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- Pour into hot sterilised bottle
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