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)
