Pink Lemonade

Makes 350ml syrup


  • 300g Caster Sugar
  • 1 1/2 Lemons, sliced
  • 1 Orange, sliced
  • 3 x 170g punnets, Raspberries
  • Ice and Fresh mint to serve (optional)


Place all the ingredients in a large saucepan and pour over 350ml cold water.

Bring to the boil, stirring often, then leave to cool.

Pour through a sieve, pressing down with a spoon to extract all the juices.

The syrup can now be stored in the fridge for up to 1 week.

To serve, pour a little into a glass and top up with sparkling or still water, ice and mint. The Kilner® 0.5 Litre Preserve Jar is ideal for serving the lemonade in.

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