Here in the South of England we've had a miraculous April. The past couple of weeks have been glorious, and even on the long bank holiday weekend just passed we only had an hour of rain. With average daytime temperatures in the mid-20s (celcius, kids) the whole weekend and a glut of lemons bought on the cheap, what else is a girl to do but make lemonade drinks?
These homemade lemonade recipes are the non-fizzy type. Lemonade in Britain is a carbonated Sprite-like soda, but I miss the American still variety (which exists here, but it's not the same). These three lemonade recipes are a combination of what I remember the drink to be as a child and the flavours with which I tend to marry lemons in my grown up kitchen.
You can adjust all of these recipes easily. If it's too lemony, try adding a little bit of water. Too sweet? Add some more lemon. Too bland? Add some more lemon and sugar.
Try freezing these juices in popsicle trays for a super easy ice lolly treat!
Pomegranate Lemonade
- 900 ml (approx 3 ¾ cups) water
- 200 ml (approx ¾ cup) fresh lemon juice
- 80 g (¼ cup + 2 tbsp) sugar
- 30 ml (2 tbsp) pomegranate molasses
- Combine all of the ingredients and mix well until sugar dissolves. For an instant preparation, boil some of the water first to dissolve the sugar before adding the remaining ingredients.
- Author: Kip Dorrell
- Makes 1.1-1.2 litres
- Cuisine: Drink
Ginger Lemonade
- 800 ml approx 3 ⅓ cups) water
- 120 g (½ cup) sugar
- 20 g ginger, peeled and sliced super thin
- zest of 1 lemon
- 150 ml (⅔ cup) fresh lemon juice
- Combine all ingredients but the lemon juice in a saucepan and bring to the boil. Remove from the heat and leave to cool, allowing the ginger to infuse.
- Use a mesh strainer to sieve the ginger and zest from the lemonade. Stir in the lemon juice and refrigerate or serve immediately with ice.
- Author: Kip Dorrell
- Makes: Approximately 1 litre
- Cuisine: Drink
Mint Lemonade
- 800 ml (approx 3 ⅓ cups) water
- 120 g (½ c) sugar
- zest of 1 lemon
- 30 g fresh mint
- 200 ml ( approx ¾ cup) fresh lemon juice
- Combine the water, sugar, mint, and zest in a saucepan. Bring to the boil and then set aside to cool, allowing the mint to infuse.
- Once cool, strain the mint and zest. Stir in the lemon juice and serve with ice or refrigerate.
- Author: Kip Dorrell
- Makes: Approximately 1 litre
- Cuisine: Drink