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Wednesday, 18 July 2018

Fresh Raspberry Lemonade


When we went to New York for the first time, I became obsessed with the fresh lemonade that seemed to be everywhere we went. I'm not a juice drinker, I only ever really drink water, but after I tried a glass Paul had, I was hooked! It was freshly made, still lemonade, just the perfect balance of sweet and sour, and perfect for walking around on those surprisingly hot April days. There was also a glass bottle of raspberry lemonade, that we stocked our little hotel fridge with, I'm sure it was full of sugar and other rubbish, but it was so tasty! 

When we got home, I was on the hunt for something similar, something just as fresh tasting. After trying a few that were quite frankly -crap, I found Tesco's fresh lemonade, and they have a raspberry one too. 

I do love it, and I'm sure we'll continue to buy it, but seeing as we're always at Craigies Farm, picking the best raspberries you ever did taste, it seemed only right that I try to make my own. After a couple of tries that were what you could call, ok, I hit the lemonade jackpot. It tasted just as good as the bottles we buy from Tesco (if not better), and it's the perfect summer drink. Now that I've perfected the recipe, I'm sure I'll be making it all the time. 

So, if you feel like making something very tasty, and very refreshing, for those hot summer afternoons, this is the recipe! Or, if you're just looking for something to do with all those berries you've picked, that are still sitting in the fridge, give this a try. I think this would be great with any other soft fruit you have, so if raspberries aren't your thing, why not try strawberries or blackberries?


6 lemons - zest and juice (around 250ml)
150g caster sugar
350g raspberries 
400ml water
1 liter cold water

ice and extra lemon wedges or berries to serve

- In to a medium pan, add the sugar, lemon zest and 400ml of water. Bring this to the boil, stirring all the time so the sugar doesn't burn, and then take off the heat and leave to cool.

- While the syrup is cooling, crush the raspberries through a sieve, or wizz up in a blender if you have one, and then strain the seeds out after. 

- When the syrup is cool, and you're ready to go with your raspberry puree, add everything to a serving jug and mix well. Add a few extra lemon slices of berries for decoration... and lots of ice!!

This will keeps for around 4 or 5 days in the fridge, but is best when fresh. 



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