Pink lemonade
A refreshing homemade raspberry lemonade made with fresh raspberry syrup, citrus juices and ice, perfect for summer gatherings or cooling drinks at home.
Updated : 02 February, 2026
Easy
More than 1 hour.
Ingredients
For the raspberry syrup
250 grams
Raspberry
0.5
Lemon
100 grams
Sugar
For the lemonade
3.5
Lemon
1
Lime
2 tablespoon
Syrup
100 grams
Sugar
as needed
Ice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To prepare the raspberry syrup, place the raspberries in a saucepan with 2 tablespoons of water. Bring to a gentle simmer over a medium heat, stirring occasionally as the fruit softens and releases its juices. Cook for 5 minutes, or until the raspberries have completely broken down.
Step 2
Strain the mixture through a fine sieve or jelly bag set over a bowl, leaving it to drip for a couple of hours to extract all the juice. Press gently with the back of a spoon to release any remaining liquid. You should end up with around 150ml (¼ pint) of raspberry juice.
Step 3
Pour the raspberry juice into a saucepan and add the lemon juice and caster sugar. Heat gently over a medium heat, stirring until the sugar has fully dissolved. Transfer the syrup to a clean jam jar and leave to cool. Store in the fridge for up to 2 weeks.
Step 4
To make the lemonade, combine the lemon juice, lime juice, raspberry syrup and caster sugar in a jug, stirring until the sugar dissolves. Add 575ml (1 pint) of water along with plenty of ice, then stir well and serve.
Author note
Share the recipe
