Zingy pink lemonade to brighten every spring lunch, with just three ingredients
A jug of this refreshing pink lemonade will cheer any outdoor spring lunch table. It’s part of our outdoor menu in our April issue, which includes a Picnic Pie, homemade scotch eggs and peanut salad jars, and is so simple to make.
Makes 1 litre
Juice of 6 pink lemons (about 100ml). Buy British if in season, otherwise Italian pink lemons are available most of the year
60g caster sugar
800ml hot water
1 Juice your pink lemons. Retain the skins to zest later - they look really pretty topping cupcakes or other desserts. Put the pink lemon juice in a large lipped bowl.
2 Add the sugar, pour on the hot water and stir until sugar has dissolved.
3 Let cool completely then pour into re-sealable bottles and store in the fridge until you’re ready to serve.
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