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Still Lemonade
The secret here is steeping the lemon peels in boiling water first. This simple step extracts the essential oils from the zest, creating a much richer base than just mixing juice and sugar. You'll get a deeply flavored, perfectly sweet drink that's intensely lemony. Keep a pitcher of this bright, refreshing blend in the fridge for warm afternoons or casual backyard gatherings.
Ingredients
- 3 lemons
- 175g (6oz) sugar
Instructions
- 1Peel the zest from the lemons in thin strips using a vegetable peeler.
- 2Place the lemon zest and sugar into a large heatproof bowl or pitcher. Pour in 900ml (1 1/2 pints) of boiling water. Cover the container to trap the volatile citrus oils and let the mixture cool, stirring occasionally to dissolve the sugar.
- 3Squeeze the juice from the peeled lemons and stir it into the cooled syrup.
- 4Strain the liquid through a fine mesh sieve to remove the zest strips, then transfer to the fridge to chill thoroughly before serving over ice.
Notes
- Make ahead: This lemonade keeps perfectly in the fridge for up to 5 days in a sealed pitcher or jar.
- Tip: Roll the lemons firmly on the counter before juicing. This breaks down the internal membranes so they yield more liquid.
- Serving: Pour over plenty of ice and garnish with fresh mint sprigs or extra lemon wheels.
Recipe Details
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