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Raspberry and pink peppercorn lemonade

Name: Raspberry and pink peppercorn lemonade
Prep time: 25 min
Total time: 25 min
Yield: Serves 6-8
Ingredients: 4 unwaxed lemons, plus extra slices to serve; 150g raspberries, plus extra to serve; 1 tsp pink peppercorns; 120g golden caster sugar; Ice to serve; Soda or sparkling water totaste

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 1 Jul 24
Updated: 5 Jul 24

Pretty pink lemonade is best made with raspberries for the ideal balance of tart and sweet. We’ve added pink peppercorns for a sophisticated yet subtle kick of fruity spice.

If you make a lemonade syrup that can be topped up with fizzy water, you have total control over carbonation and strength. The syrup will happily sit in your fridge, so it’s on hand for an instant lemonade fix whenever you want. The concentrated ‘squash’ approach to lemonade is also great for playing around with, as we’ve done with this pink lemonade: try throwing in herbs and/or using different citrus fruit or other berries.

If you fancy a cocktail, add a shot of vodka or gin and half a shot of black raspberry liqueur/crème de mûre to turn this into a summer cooler for adults only.

Looking for the classic? Our ultimate homemade lemonade is hard to beat.

Easy
July 2024

Test kitchen approved

Serves 6-8
Hands-on time 25 min, plus cooling

Pretty pink lemonade is best made with raspberries for the ideal balance of tart and sweet. We’ve added pink peppercorns for a sophisticated yet subtle kick of fruity spice.

If you fancy a cocktail, add a shot of vodka or gin and half a shot of black raspberry liqueur/crème de mûre to turn this into a summer cooler for adults only.

Looking for the classic? Our ultimate homemade lemonade is hard to beat.

Nutrition: Per serving (for 8)

Calories: 64kcals
Fat: 0g
Protein: 0g
Carbohydrates: 15g carbs (15g sugars)
Fibre: 0g
Salt: Trace

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Before you start

Give your lemonade a sophisticated raspberry sugar-salt rim by stirring together 1 tbsp freeze-dried raspberry powder, 1 tbsp caster sugar and 1 tsp salt on a small plate. Moisten the rim of the glass with a wedge of lemon, then press into the raspberry mixture.

Before you start

Ingredients

4 unwaxed lemons, plus extra slices to serve
150g raspberries, plus extra to serve
1 tsp pink peppercorns
120g golden caster sugar
Ice to serve
Soda or sparkling water totaste

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Method

Use a veg peeler to peel wide strips of zest from the lemons into a pan, avoiding the bitter white pith underneath. Add the raspberries, peppercorns, sugar and 400ml cold water.
Put the pan over a low-medium heat and bring to the boil, stirring now and then with a wooden spoon to dissolve the sugar and lightly crush the raspberries.
Meanwhile, juice the lemons. Once the sugar syrup comes to the boil, remove it from the heat and stir in the lemon juice. Cool. 4 Strain through a fine sieve into a jug/bottle and chill. When ready to serve, pour a splash into a glass or a larger amount into a jug, add plenty of ice, then top up with fizzy water until you’re happy with the taste. Serve with lemon slices and raspberries.