Syrup
Homemade Pink Lemonade Syrup
You need 293 ml for this batch
Makes 350 ml — 57 ml left over
You'll need
- caster sugar300 g
- lemons, sliced1.5
- orange, sliced1
- raspberries510 g
- cold water350 ml
Steps
- 1Put the sugar, sliced lemons, sliced orange, raspberries, and cold water in a large saucepan.
- 2Bring to the boil over medium heat, stirring often to dissolve the sugar and crush the fruit slightly.
- 3Remove from the heat once boiling and the sugar is dissolved.
Cooling
Leave the syrup mixture to cool before straining; refrigerate the finished syrup if not using immediately.
Straining
Pour through a sieve, pressing the fruit and citrus with a spoon to extract as much syrup and juice as possible; discard the solids.
