Recipe: Old-Fashioned Cloudy Lemonade

When a friend treated our founders to this ice-cold cloudy lemonade, they instantly noticed that there was something a little different. Her secret is to roll the lemons in the sugar first, transferring some of the oils from the rind onto the sugar granules. This enhances the flavour to give it depth, and prevents the lemonade from being too sweet. For a boozy spin, add a splash of gin.  

Makes 1 jug (about 1.6 litres) / Serves 6

Ingredients

6 lemons
1.25 litres water
200g demerara sugar

Method

  1. Pour the sugar into a bowl or roasting dish. Roll your lemons in the sugar, making sure that all of the sugar comes in to contact with the lemons. You could leave the lemons to sit in the sugar for a little while to enhance the flavour, or move straight on to step 2.
  2. Pour 250ml of boiling water into the dish to dissolve the sugar. Leave the resulting sugar syrup to cool down.
  3. Remove the lemons from the syrup. Cut and squeeze all six lemons into the sugar water, making sure to get as much lemon juice as possible, without the seeds. (Use a lemon squeezer to hold back lemon seeds when juicing.) 
  4. Pour the lemon and sugar mixture in to your serving jug and add cold water.
  5. Chill until cold, and serve over ice. Garnish with mint and enjoy. 
 

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