Traditional still lemonade
- 3 unwaxed lemons, plus extra slices to serve
- 150g caster sugar
Halve and squeeze the lemons, reserving all the peel. Set aside the juice.
Put the peel in a pan with the sugar and 500ml water. Bring to a simmer and heat until the sugar dissolves. Set aside to cool
Squeeze any liquid from the peel into the pan, then discard. Pour the sugar water into a measuring jug through a sieve and stir in the reserved lemon juice. Top up to 1L with cold water.
Transfer the lemonade to a bottle and chill until ready to pack, or serve with ice and the lemon slices.