Even for the amateur drinks maker, lemonade is an absolute classic, and the easiest of things to accomplish successfully every time. Why? Because it has just three ingredients which are added in equal measure, and the whole thing doesn’t even have to be cooked.
Let me explain. Lemonade consists of one cup, teaspoon, tablespoon, ounce, gram – whatever you’ve got really – of freshly squeezed lemon juice, with equal amounts of sugar and water.
And that’s it.
To be honest you could just use the lemon juice from a bottle if you don’t have the real McCoy, although that does mean that you would not be able to, if you chose, add an extra lemon tingle via the rind, but hey, that is by no means the end of the world.
So, lemons as you know, are a natural citric acid. Therefore, if you add castor sugar to them they will, naturally, dissolve the sugar. Then you add your water and bada bing, bada bong, your lemonade syrup is ready to rock.
However, should you wish to be more experimental, put all three ingredients in a pan, with lemon zest if required, and heat until the sugar has dissolved. Turn the heat off, put the pan lid on, and leave for a while to allow the zing of the zest to penetrate through the liquid.
Strain off the zest.
Add a good splosh of syrup to either still or sparkling water. Then may I suggest that whatever the weather you go outside and sip your homemade lemonade with pride and a self congratulatory grin?
Trust me, you will not regret it.