A refreshing and cooling lemonade with a twist! This raspberry rose lemonade is easy to make and the perfect way to cool down on a hot summer’s day.
- 1½ cups / 175g raspberries (fresh or frozen)
- ½ cup / 170g rice malt syrup (aka brown rice syrup)
- ⅓ cup / 75ml lemon juice (about 2–3 lemons)
- 3 tablespoons rose water
- 3 cups / 750ml water
To serve: (optional)
- Ice cubes
- Lemon slices
- Rose petals
- To a small saucepan on medium heat, add the raspberries and rice malt syrup and stir, pushing down the raspberries with the back of your spatula to break them down. Once it comes to a gentle simmer, reduce the heat to low and let it cook for a further 10 minutes.
- In the meantime, you can juice your lemons.
- When the raspberries have finished cooking, remove the saucepan from the heat and let it cool completely. The syrup should still be loose but have a thicker consistency. (see video for ideal texture) If you accidentally cook it down too much, add a few tablespoons of water at the end and give it a mix.
- Push the raspberry syrup through a fine mesh sieve until all you have left are the raspberry seeds. You can eat them (they’re tasty) or compost them.
- Pour the syrup into a pitcher (jug), add the lemon juice, rose water, and water, and stir well. Serve over ice cubes and garnish with raspberries, a slice of lemon, and some rose petals (optional).
- If not enjoyed straight away, keep in the refrigerator for up to 2 days and shake or stir well before serving.
Yield: It will vary depending on how much ice you use and the size of your glasses.
Total time doesn’t include cooling time for the raspberries.
Short on time? You can prepare the raspberry syrup ahead of time and leave it in the fridge until you’re ready to transform it into a drink.
Want some fizz? You can use mineral water instead of still water to keep it alcohol-free. Alternatively, you can use sparkling wine like prosecco, champagne, or Moscato.
Want juicier lemons? Roll your lemons on your bench before juicing them (like a rolling pin). It will help soften the lemon outside and loosen the citrus membranes.
Fancy pretty ice cubes? You can make raspberry ice cubes! Just add raspberries to the ice cube tray and top it up with water. Freeze for a minimum of 3 hours, and you’ll have pretty ice cubes ready to add to your glasses.
- Diet: Vegan