The Simple Things

Taking time to live well
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Recipe: Pink lemonade

Lottie Storey August 4, 2015

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 else cool.

Recipe from Beside the Seaside by Carolyn Caldicott, photography by Chris Caldicott (Pimpernel Press) 

Read more:

  • More from the August issue
  • Drinks recipes
  • Picnic ideas

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InEating Tagsissue 38, august, recipe, drinks, lemonade, picnic
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Feb 27, 2025
Feb 27, 2025

Buy, download or subscribe

See the sample of our latest issue here

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Feb 27, 2025
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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