Dig out some jugs or bowls—you’ll need containers
to hold the
Boil about half of the water. Use a potato peeler to pare the yellow
outer skin from the lemons thinly. Put the peel, the sugar and the
citric acid into a big bowl or saucepan and pour the boiling water in.
Stir until the sugar is dissolved.
Squish the lemon peel with the back
of a spoon to get as much flavour out as possible.
Add the rest of the water. Squeeze the juice from the lemons into the
Pour the lemonade through a sieve to remove
the lemon pips and
peel, and put it in the fridge to cool.
Serve with a sprig of mint in tall glasses, diluted to taste. Mmm!
Summer as it used to taste.
• The quantities in this recipe can be varied
as you wish: less
sugar, fewer lemons ... I make it as above, then dilute it 1:3 when I
It works just as well with grapefruit.
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