The Rose Cottage Recipe Book

Ingredients

method

1. Scrub the lemons in warm water. Into a large bowl, thinly pare the coloured outer zest from three of the lemons. It is best to use a lemon zester for this. A potato peeler can be used but be sure to include as little of the white pith as possible - to prevent the lemonade tasting bitter.
2. Add the squeezed juice of all six lemons and the sugar. No need to strain the mixture at this stage.
3. Add 1.5 litres of boiling water and stir well. Cover and leave overnight to cool.
4. The next day, stir and taste - to check for sweetness. Add a little more sugar if needed but not so much as to overcome the lemony tang.
5. Strain through a coarse sieve (such as a tea strainer). Pour into clean bottles and chill.

• Serve on its own chilled, or with soda water, and plenty of ice.