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.