At a glance
You're making a vibrant, homemade lemonade syrup that comes together surprisingly quickly—just 20 minutes of hands-on work—though it needs a two-day steeping period in the fridge to develop its full flavor. The trickiest part is being patient and letting the mixture infuse without rushing, then warming the sugar-syrup combo gently without letting it boil to preserve all that fresh lemon brightness.
1/5
Slice and cover with water
Wash the lemons and split them into two batches of four. Slice four of them into thin rounds, place them in a large container (I used a 2-litre jug) and cover with water.
For this step
0/22/5
Crush and let steep
Thoroughly crush the remaining four lemons, remove the pips, and add the lemon juice to the jug as well. Leave to steep in the fridge for 48 hours.
3/5
Heat gently with sugar
After two days, strain everything through a sieve into a saucepan, squeezing the lemon slices well to get out all the juice. Stir in the sugar and warm gently. Do not let it boil! Keep it on the heat only until the sugar has dissolved.
For this step
0/1
Made it? Tell us how it went.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
