Categories: July, picnic

Ingredients

• 10 organic lemons, peeled with a potato peeler, without white pith, and juiced
• 2.5 litres cold water
• 325g golden caster sugar

Directions

1. Put the lemon zest in a saucepan with the water. Place over a medium heat and bring to the boil. Remove the pan from the heat.

2. Pour the lemon juice into a large heatproof bowl. Add the sugar and stir to combine. Pour in the boiling water along with the lemon zest, stirring until the sugar has dissolved. Taste the lemonade and add a little extra sugar if it’s too sharp. Set aside to cool, then chill until cold. Pour into a Thermos or large clip-top jar to transport to the picnic. Serve in glasses with lots of ice. Keep any leftover lemonade in the fridge and drink within 3 days.

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