, Fresh raspberry lemonade recipe, The Nzuchi Times

Fresh raspberry lemonade recipe

, Fresh raspberry lemonade recipe, The Nzuchi Times

This is good to make, especially if there are going to be children among the party. Pure, intense raspberry joy.

MAKES

1 litre

INGREDIENTS

  • 450g raspberries
  • 100g caster sugar, plus more to taste
  • finely grated zest and juice of 4 unwaxed lemons
  • 1 litre cold sparkling water
  • ice cubes, to serve

METHOD

  1. Toss the raspberries in a bowl with four tablespoons of the sugar. Leave for one hour.
  2. Purée the raspberries with the rest of the sugar in a food processor (not a blender as they crush the seeds, making the mixture bitter). Push the resulting purée through a nylon sieve (the acidity of the raspberries would react with a metal sieve).
  3. Mix the purée with the lemon zest and juice and the sparkling water. Check to see whether you need to add any more sugar, as this will depend on how tart your fruit was. Serve in chilled glasses over ice.

Recipe from How To Eat a Peach: Menus, Stories and Places by Diana Henry (Mitchell Beazley, £25).

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