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Tangy Lemonade

A classic lemonade with a twist that takes less than 10 minutes to whiz together 

Recipe Sarah Heeringa. Photography Amanda Reelick

2 medium-sized juicy lemons 
1/2 cup extra lemon juice
1/3–1/2 cup sugar, to taste
700ml chilled water, still or carbonated 

Wash lemons and chop roughly. Place segments, skin and all, into a blender. Squeeze the extra lemon juice and sieve out any pips or pith. Put the lemon juice into the blender with the chopped lemon segments, and add the sugar and 500ml of water. Blend until liquid. (You can sieve the fluid at this point if you wish, but it’s not necessary.)

Top up with the remaining chilled water (you can use carbonated water here for extra spritz). 

Serve the lemonade with ice and if you wish, with slices of lemon or lime or fresh mint leaves.

Makes approximately 1 litre

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