Homemade lemonade is so simple to make and when you use real lemons, it is bursting with vitamin C. Now that summer is here, it is a great time to have stock syrup in your larder.
Below, I have included the recipe I use for a basic stock syrup which may be infused with many alternatives including; Elderflower, Rosemary, Star Anise, Mint – the list is endless but my favourite is lavendar which turns the lemonade a light shade of pink. Stock syrup will keep for many weeks in an air-tight kilner jar in your larder but lemonade is best consumed on the day it is made.
Makes 1 Litre
– 250g Caster Sugar
– 250g Still Water
– 2-3 Tbsp Dried Lavender
– Juice of 3 Lemons
– 750ml S. Pellegrino Sparkling Water
1. Place the sugar and still water in a saucepan over a gentle heat and bring to the boil. Place off the heat, add in the lavender and allow to infuse for a number of hours or preferably over-night in a small kilner jar.
2. Strain the syrup, mix the lemon juice with the stock syrup in a large jug and gently pure over the sparkling water. Serve poured over ice-cubes.