Proper lemonade

Making lemonade is my new favourite thing. It is alarmingly quick to do and with its low sugar content is one heck of a lot better for you then any bought version. It also actually tastes of lemon.

For the rest of the summer I will have these bottles of lemon concentrate in my fridge, ready to be topped up with sparkling water and garnished with lemon balm, rosemary or a sprig of lavender.

Makes approx 700ml lemon concentrate (that’s 1.5l of finished lemonade)

4 unwaxed lemons

80g caster sugar

500ml water


1. Trim off and discard the nobbly ends of the top and bottom of two of the lemons. Cut them into 8 pieces and put into a food processor or blender. That’s the peel and the pith and pips – everything. Squeeze in just the juice of the other two lemons.

2. Add in the sugar and the water.  Then blend it all until as smooth as possible. Press through a sieve.

3. Pour into a sterilised bottle and keep in the fridge. It’ll be fine for a couple of weeks.


When you want to drink it, give the bottle a good shake and use half the lemon concentrate to half sparkling water. A jug of this is just great on a hot day.

It’s also a big part of why the ‘Il barbiere‘ cocktail is such a hit.

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