Updated: May 10, 2020
The origins of this gorgeous jewel coloured syrup are slightly ambiguous so i'm just going to tell you the most amusing version! and of course share with you how to make it. (minus the tights!)
Back in 1857 a lemonade stand seller ran out of water, thinking fast on his feet he ran to the nearest tent and used the first vat of available water. Unfortunately a bareback horse rider by the name of Fanny Johnson had just finished washing her red tights in the barrel giving it a pink hue. Undeterred and with the spirit of 'the show must go on' Pete Conklin continues to make the lemonade with the new colour and re-brands it strawberry lemonade. one word... Gross!
I promise there are no tights involved in the making of this gorgeous tart syrup.
there are several recipes around and i've road tested most so you don't need to.
I find raspberries work better than strawberries, complementing the tartness of the lemon much better.
This is amazing simply poured over ice and topped up with sparkling water, or add to gin & Tonic for a fresh twist. Also looks and tastes stunning as a summer aperitif when added to Prosecco or Cava.
200g granulated white sugar
1. Remove the zest from 3 lemons with a potato peeler taking care not to include the bitter white pith.
2. Squeeze the juice from all 6 lemons into a pan, add water, zest from the 3 lemons, raspberries and sugar and bring to a boil.
3. Turn down the heat and simmer for around 5 minutes until the raspberries look like they are disintegrating.
4. Leave in the pan to cool (preferably all night.) this intensifies all the flavours.
5. Strain your syrup into a bottle with a lid. kilner type work well, and store in the fridge ready to use as a mixer with a tipple of your choice!