- 2kg castor sugar
- 1 litre water
- 30g citric acid
- 30g tartaric acid
- juice of 6 large lemons, strained
- finely grated zest of 2 lemons
If the lemons are not from your own tree, scrub them well with hot water before proceeding to zest or juice.
Dissolve sugar in water over heat in a non-aluminium stockpot. Add citric and tartaric acids. Stir to ensure that all is completely dissolved. Cool. Stir in juice and zest, and bottle into clean, dry bottles. Dilute to taste with water, lemonade, soda water or mineral water.
Makes 2 litres
Recipe is taken from From The Cook's Companion.
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