Fresh Lemonade

Method

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1. Put the sugar, the 250 ml of water and the lemon zest in a small pan and bring to a simmer, stirring until the sugar has dissolved.

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2. Simmer 2 minutes, then take off the heat and leave to infuse for 10 minutes. The syrup should smell strongly of lemon peel.

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3. Strain the syrup into a large jug, pressing the zest to get everything out of it, and leave to cool.

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4. Add the lemon juice, the cold water and the salt, and stir well. The salt is not detectable and it makes the whole thing taste more of lemon.

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5. Taste and adjust: add water if it is too sharp, more juice if it is flat.

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6. Refrigerate until properly cold, then serve over plenty of ice with lemon slices and mint.

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Chef’s Tips

• Roll the lemons hard on the worktop before juicing and you will get about a third more out of them.
• Zest before juicing.
• The syrup keeps two weeks in the fridge, so it is worth making double.

Pairing Suggestions

• A hot afternoon
• Fried chicken
• A splash of gin, for the adults

Storage & Reheating

Refrigerated in a sealed jug for 5 days. Do not add the ice until serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.