Thursday, 1 July 2010


Proper, traditional, still lemonade. You might want to adjust the proportions to suit your taste - this makes quite a 'zingy' drink, so I'd add extra water if making it for children. It does need to be drunk while fresh as the pith will make it taste bitter if you keep it too long.

Makes: 1 generous glass
Takes: 5 minutes


1 lemon
1/2 pint water
1 tbsp caster sugar (or more to taste)

  1. Cut the lemon into quarters (no need to peel it or remove the pips!) and put into a blender with the water and sugar. Blitz for about 10 seconds.
  2. Set a sieve over a large bowl or jug and pour the lemonade through the sieve. Press down on the pulp with the back of a spoon to squeeze out as much liquid as possible. Taste and add more sugar if necessary.
Obviously it's easy to increase the quantities to make more servings!