To make 3 pints (1.75 litres), use:
6 large lemons
approx 5 oz granulated sugar
Scrub the lemons in warm water, then thinly pare the coloured zest from three of them with a potato peeler or zester (be careful not to peel any white pith as it will make the lemonade taste bitter). Put the zest in a large bowl and add the sugar and the squeezed juice of all the lemons (no need to strain the juice yet).
Pour in 2 pints (1.4 litres) of boiling water, stir well, cover and leave overnight in a cool place. Next day stir again and taste to check the sweetness, adding a little more sugar if necessary. Now strain it through a fairly coarse sieve, as its nice if some of the lemon pieces remain. Pour it into bottles, using sterilised corks, then chill thoroughly. Serve the lemonade either straight or diluted with fizzy water, with lots of ice.
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