The best homemade lemonade

Name: The best homemade lemonade
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 10
Ingredients: 6 Cooks’ Ingredients Unwaxed Lemons, zest and juice; 150 g granulated sugar; 1½ L still or sparkling water, chilled; Ice cubes, to serve; Unwaxed lemon slices, to serve (optional)

Martha's lemonade is ridiculously simple to make from scratch. Increase the sugar if you prefer a sweeter drink, and make it with still, sparkling or soda water according to your preference. And don’t forget the ice and lemon slices!

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Serves10
CourseDrink
Prepare10 mins
Cook5 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

6 Cooks’ Ingredients Unwaxed Lemons, zest and juice
150g granulated sugar
1½ L still or sparkling water, chilled
Ice cubes, to serve
Unwaxed lemon slices, to serve (optional)

Using a vegetable peeler, cut long strips of zest from the lemons, avoiding the white pith. Place in a medium saucepan with the sugar and 400ml water (not taken from the 1.5L). Warm over a medium heat and bring to the boil slowly, stirring to dissolve the sugar.
Once the syrup comes to the boil, turn off the heat and add the juice of all 6 lemons. Stir well, then leave to cool completely. Once cool, strain into a 1L bottle and chill until ready to serve (makes about 800ml).
To serve, mix with the still or sparkling water in a large jug, then serve over ice with extra lemon slices, if liked. If making 1 glass at a time, use 80ml syrup to 150ml water.

Cook’s tip

Add some fizz
Mix equal parts Prosecco and soda water, then add enough lemon syrup to achieve your desired flavour. Serve with fresh rosemary and lemon slices.

Make it floral
Try adding 1 tsp rose or orange blossom water to the syrup once cooled for a floral, summery twist.

In the pink
To make pink lemonade, add 100g raspberries to the syrup in step 1, then gently crush using the back of a spatula to release the juices. Strain into a bottle and chill. Serve as specified in step 3, with raspberries and mint leaves.

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