MY FIRST… LEMONADE

No August afternoon is complete without lemonade, and the pink variety is pretty as a picture

Makes about 1.2 litres grated zest and juice of six large unwaxed lemons 1 small punnet raspberries, crushed through a sieve 150g caster sugar 1l boiling water extra slices of lemon to serve 1 Place the lemon zest and juice in a large bowl, add the crushed raspberries and caster sugar and stir in the boiling water until the sugar has dissolved. 2 Leave the mixture to cool, then cover and place in the fridge overnight. 3 Sieve to remove the grated zest, pour into bottles and chill in the fridge. Serve over ice with extra slices of lemon. 4 To keep it cool for a picnic, pour over a handful of ice cubes in a thermos flask. Or you can freeze the lemonade in plastic bottles (filled three-quarters full). The frozen lemonade will gradually defrost, keeping everything…

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The Simple Things (Digital) - 1 Issue, 1-Aug-2015

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