Homemade Pink Lemonade with Raspberries
Inspired by techniques from Sarah Cook (BBC Good Food).
A still, cloudy pink lemonade: pared lemon zest, fresh juice, sugar and raspberries steeped in boiling water, cooled, pressed through a sieve and served very cold with ice.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
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EU nutrition claims
- Low fat: 0.2 g fat per 100 ml (limit ≤ 1.5 g)
- Low saturated fat: 0 g saturated fat per 100 ml, 0% of energy (limits ≤ 0.75 g and ≤ 10%)
- Low salt: 0.01 g salt per 100 ml (limit ≤ 0.3 g)
Per 100 ml of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 194 ml a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
35.8 g per serving
71.6 % of the 50 g daily maximum · 143.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- vegetable peeler
- citrus juicer
- large heatproof bowl or jug
- sieve
- 1.5-2 litre serving jug
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 156 kcal |
| Protein | 0.5 g |
| Carbohydrate | 40.8 g |
| of which sugars | 35.9 g |
| of which free sugars | 35.8 g |
| Fat | 0.3 g |
| of which saturates | 0 g |
| Fibre | 2.1 g |
| Salt | 0.02 g |
Protein per 100 kcal
0.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
