Ingredients Instructions Notes Room temperature lemons give up their juice more easily so resist the urge to refrigerate them first!
This recipe makes quite a strong lemonade so if you prefer a more subtle, sweet taste you can add more sugar/water or reduce the amount of lemon juice. One of the great things about this recipe is that it’s really easy to adjust once you’ve made it!
It feels a bit odd to be posting such a summery recipe on a day where the weather is currently doing what’s locally know as “pishin’ it doon”, but rain or no rain it is still technically summer so I’ll continue eating ice lollies and wearing sandals for the time being!
I’ve never been a big fan of standard shop-bought lemonade – I always find it tastes a bit artificial and nothing like actual lemons. So, this year I decided to take matters into my own hands after figuring it couldn’t be that difficult to make lemonade. Luckily, I was correct – this is a super simple recipe that takes about 15 minutes to whip up and is delightfully refreshing on a hot summer’s day (or, erm, a rainy one…)
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