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Makes 3 pints (1.75 litres)<br><br>
''Ingredients''<br>
6 large lemons <br>
about 5 oz (150 g) granulated sugar <br><br>
 
First scrub the lemons in warm water, then thinly pare the coloured outer zest from 3 of them using a potato peeler or zester. After that any white pith will need to be pared from the strips of zest with a sharp knife – this is important to prevent the lemonade tasting bitter. Now put the zest in a large bowl and add the squeezed juice of all the lemons (don't bother to strain the juice at this stage) and the sugar.<br>

Next pour in 2½ pints (1.4 litres) of boiling water, then stir well, cover and leave overnight in a cool place. Next day stir again and taste to check the sweetness, adding a little more sugar if it needs it. Now strain through a fairly coarse sieve, as it's nice if some of the lemon remains. Pour it into bottles, using sterilised corks, then chill thoroughly. <br>

Serve the lemonade either straight or diluted with soda water (for maximum bubbliness), with lots of ice.

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