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Home-made lemonade

Refreshing on a hot day and packed with vitamin C. For pink lemonade, just add a few drops of red fruit syrup

30 JULY 2008
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Ingredients (Makes 1.25 ltr/2pt)

 

  • 200g/7oz caster sugar
  • 150ml/1⁄2 pt hot water from the kettle
  • 6 large lemons
  • 850ml/11⁄2 pt chilled still or sparkling water


Slices of lemon and mint leaves to serve Put the sugar in a heatproof bowl and add the hot water. Stir to dissolve the sugar then set aside to cool.

Using both hands, roll the lemons on a worktop – this helps release the juice. Cut each lemon in half and squeeze out the juice. You need 250ml/9fl oz of juice.

Pour the lemon juice into a tall jug, pour in the sugar syrup, stir then add the water. Add some slices of lemon and a few fresh mint leaves to serve it with.

 

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