Pink Lemonade

Name: Pink Lemonade
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 16
Cuisine: Global
Ingredients: 237 milliliters granulated sugar; 16 servings Ice; 1 medium lemon, thinly sliced, for garnish (optional); 237 milliliters freshly squeezed lemon juice (from about 7 medium lemons); 57 grams 3/4 cup raspberries (about; 1 liters cold water

Pink Lemonade is a gluten free, fodmap friendly, and vegan beverage. This recipe serves 16. One serving contains 56 calories, 0g of protein, and 0g of fat. Head to the store and pick up lemon juice, ice, lemon, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes.

Instructions

Place the raspberries, sugar, and water in a small saucepan over medium-high heat and bring to a boil, stirring occasionally until the sugar has dissolved. Reduce the heat to low and simmer until the raspberries are just starting to fall apart, about 10 to 12 minutes. Meanwhile, place a fine-mesh strainer over a medium heatproof bowl; set aside.

Ingredients you will need

Raspberries

Sugar

Water

Equipment you will use

Sieve

Sauce Pan

Bowl

Pour the raspberry mixture through the strainer and gently push on the solids to release all of the liquid; discard the solids.

Ingredients you will need

Raspberries

Equipment you will use

Sieve

Place the raspberry syrup in a pitcher.

Ingredients you will need

Raspberries

Syrup

Add the cold water and lemon juice and stir to combine. Refrigerate until ready to serve.To serve, pour over ice and garnish with lemon slices or fresh raspberries, if desired.

Ingredients you will need

Lemon Juice