A great pick me up for hot and sticky summer days, but also a zingy freshener for palates jaded by rich winter food. There are lots of variations on lemonade, but this is mine for still lemonade.
Ingredients – the critical part of the formula is the ratio of sugar to lemon juice, which we never quite know until the lemons have been squeezed.
The juice from 10-12 lemons. (Typically I end up with 400-500 ml)
Golden caster sugar – 25g per 100ml of lemon juice. (Note: you can use white caster sugar or ordinary granulated, I prefer the slightly nutty taste of the golden caster sugar.)
400-500ml of boiling water
800-1000ml cold water.
- Juice the lemons, I prefer a hand held lemon reamer which gets more juice and flesh out. Sieved into a large bowl I can strain out the pips while pushing much of the flesh through for a “with bits” cloudy lemonade. For a smoother finish sieve the flesh out.
- Measure the amount of lemon juice you have.
- Separately combine the sugar and an equal amount of boiling water and stir to dissolve all the sugar to a thin golden-brown syrup. If you have 400 ml of lemon juice you will need 100g of sugar and 400ml of boiling water. 500ml = 125g sugar, 550ml juice = 137g sugar, etc.
- Add 500 ml cold water to the syrup and then combine the syrup and the lemon juice. Top up with extra cold water so the final ratio is 1 part lemon, 1 part syrup, 2 parts cold water.
- Decant into a bottle or jug. Chill for at least 12 hours, 24 hours is better.
- Taste before serving, if necessary you can add a little more syrup mix to sweeten it.