Lemonade

Lemonade

By
From
My Favourite Ingredients
Makes
2 litres
Photographer
Jason Lowe

Week in, week out, we make this mouth-wateringly sharp, refreshing drink – just as we did when the restaurant first opened without a licence to sell alcohol. When I see a full jug of freshly made lemonade, crammed with crushed ice and fresh mint, it still makes me smile. It reflects most truly our roots and our ethos ...

Ingredients

Quantity Ingredient
8 lemons
200g caster sugar
1.5-2 litres sparkling (or plain) water, to dilute
mint sprigs, to serve

Method

  1. Squeeze the juice from the lemons and pour into a saucepan. Add the sugar and stir well. Place over a medium heat and bring to a simmer, stirring every now and then to dissolve the sugar. Cook gently for 5–6 minutes, then remove from the heat. Pour into a jug and allow to cool.
  2. When completely cool, cover and place in the fridge. This lemonade base keeps well, though you’ll probably use it all within a few days.
  3. To serve, pour some lemonade base into a jug – to fill it by about a quarter. Add plenty of ice and top up with sparkling water to taste. Add a handful of mint sprigs and serve.
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