Life has actually been perfectly good to us recently with all it’s glorious sunshine. But we can think of no better way to enjoy the great outdoors than with a great big jug of homemade lemonade.
This recipe, originally from the great Delia Smith, is the best we’ve come across, so zingy and refreshing – very popular in our poolside bar and we often use it in our cocktails.
6 large lemons (unwaxed if possible)
150g granulated sugar
First scrub the lemons in warm water, then thinly pare the zest from three of them using a peeler or zester. Then make sure there is no white pith as this could turn the lemonade bitter.
Now put the zest in a large bowl and add the squeezed juice of all the lemons (no need to strain the juice at this stage) and add the sugar. Next pour in 1.4 litres of boiling water and stir well, cover and leave overnight in a cool place.
The following day stir again and taste to check the sweetness, adding a little more sugar if it needs it. Now strain through a fairly coarse sieve, as it’s nice if some of the lemon flesh remains. Pour into bottles, using sterilised corks and chill thoroughly.
Serve the lemonade either straight (as we like it!) or diluted with soda water, with lots of ice.