Homemade lemonade is so simple to make and when you use real lemons, it is bursting with vitamin C. Now that summer is here, and the kids are off school, it is a great time to have stock syrup in your larder. If you want to keep the kids busy for an afternoon then ask them to organise a stand in the garden selling homemade lemonade. It is the perfect way to enjoy a peaceful afternoon for you and for the kids to earn some pocket money too!
Below, I have included the recipe I use for a basic stock syrup which may be infused with many alternatives including; Elderflower, Rosemary, Star Anise, Mint - the list is endless but my favourite is lavendar which turns the lemonade a light shade of pink. Stock syrup will keep for many weeks in an air-tight kilner jar in your larder but lemonade is best consumed on the day it is made.
Makes 1 Litre
- 250g Caster Sugar
- 250g Still Water
- 2-3 Tbsp Dried Lavender
- Juice of 3 Lemons
- 750ml S. Pellegrino Sparkling Water
1. Place the sugar and still water in a saucepan over a gentle heat and bring to the boil. Place off the heat, add in the lavender and allow to infuse for a number of hours or preferably over-night in a small kilner jar.
2. Strain the syrup, mix the lemon juice with the stock syrup in a large jug and gently pure over the sparkling water. Serve poured over ice-cubes.
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Photography: Jakub Walutek Photography
Props: La Vie En Rose