Ingredients
6 lemons, scrubbed in cold water
1 1/2 kg Chelsea White Sugar
50g (1/2 packet) citric acid
3 litres water
Method
Peel the rind off 2 lemons, taking care to get just the outer skin, no white pith (use a potato peeler).
Place the peel and 2 cups of the sugar in the food processor and run the processor until the rind is really ground up and the sugar is yellow and oily looking.
Tip into a large saucepan. Squeeze all 6 lemons and strain off to remove any pips. Mix the juice with the lemon sugar mixture, add the remaining sugar and the citric acid. Place the pot on a medium element and add the 3 litres of water, stirring until the sugar dissolves.
Cool and pour into clean bottles and store in the fridge.
To serve, dilute with water – 1 part cordial to 3 or 4 parts water. To make fizzy lemonade, dilute with sparkling mineral water or soda water. For a party, try pink lemonade by adding a few drops of pink food colouring to the cordial. Dress up the glasses with fancy straws, ice cubes, slices of fruit and cocktail umbrellas or little plastic toys.
Products Used in this recipe
Overall rating
Recipe Rating: 5
5 ratings, 239 people added this to their Favourite Recipes.
Rate this Recipe