- 4 lemons, approximately
- 3 1/2 cup caster sugar
- 1 tablespoon (15g) citric acid
- 2 teaspoon (7.5g) tartaric acid
- 1.9 litre (7 1/2 cups) boiling water
- soda water or iced water, for serving
- 1Remove the rind thinly from one of the lemons and cut into thin strips (or use a zester). Combine the lemon rind, sugar, citric acid and tartaric acid in a large heatproof bowl.
- 2Pour boiling water over sugar mixture, stir until sugar is dissolved. Squeeze the juice from the lemons; you will need 1 1/4 cups (310ml) juice. Stir the juice into the sugar mixture; cool.
- 3Strain the lemon mixture into sterilised bottles and keep refrigerated.
- 4To serve, use two pails (round-shaped, handled container or bucket) of lemon syrup to one part soda water (or iced water), or mix to taste.
Alternatively to ready-to-drink lemonade, this recipe makes 2.5 litres of syrup. Undiluted lemon mixture will keep up to two weeks in the fridge.
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