Sunday morning my mom decided to bake some cinnamon bread - and as I'm usually the one who bakes in my family I decided to create a raspberry lemonade in case her bake went terribly wrong, which it didn't! Here's the recipe.
4 unwaxed lemons
225ml of water
225g cane sugar (or just caster if you can't find cane)
1) Use a vegetable peeler to peel off the skin of your lemons. Only scrape off the yellow rind, the white part is very bitter!
2) Add your rinds (skin) to a medium sized pot together with 225ml of water. Leave it on a very low heat, medium or high heat can cause the rinds to burn. Let it sit until it starts to bubble, it takes around 20 minutes for it to start bubbling. When it does - add the lid and leave it there for 5 minutes.
3) In the meanwhile, cut your peeled lemons in half and squeeze out the juice.
4) Wash your raspberries, and then squeeze them through a fine sieve so that you only get the juice out and not the pulps and seeds.
5) Run your lemon juice through the sieve into a jug and do the same with the raspberries. This is to make sure that no small pieces of lemon flesh or raspberry seeds have come with. Then, mix the two well together.
6) After the 5 minutes of bubbling, add the sugar to the lemon rinds and water and stir until it has dissolved. Leave to cool.
7) After it has cooled down, run the mixture through a sieve into the raspberry and lemon juice jug. Throw out the lemon rinds. Stir well.
This is the finished result! It is especially refreshing with some ice cubes. Enjoy!