Pink Lemonade

I’ve got drinks stalls popping up at lots of wedding this year with ‘Pimp my Prosecco’ becoming popular. Whether it’s in my Kilner drinks dispenser or my cut glass punch bowl this pink lemonade recipe always impresses the guests. Serve in individual jars or milk bottles with stripey straws. Add Prosecco or gin for the grown ups!

For the lemon cordial:
2 Lemons
Handful Raspberries
330g Caster Sugar
1 Teaspoon Citric Acid
850ml Boiling Water
Use a vegetable peeler to peel the zest from both lemons. Juice the lemons and put in a heatproof bowl with the zest and the raspberries. Add the sugar and citric acid to the bowl and then pour the boiling water over the top of everything. Give it a good stir to dissolve the sugar then cover with a tea towel and leave to steep overnight (or at least 5 hours).
In the morning, strain through a fine sieve or muslin cloth. To serve, pour over ice and top up with sparkling water or soda.