’This post is an entry into the Nuffnang ‘Fresh Recipe’ Network Competition, thanks to BRITA. Check out betterwithbrita.com for inspiration and exclusive recipes by Gary Mehigan’.
After nearly 2 years of TLC, our 25 year old lemon tree is back in action.
Although tiny, the lemons are just as sweet and tangy as they have always been....so it's time for homemade lemonade.
But this time I'm adding a spicy twist. Ginger!
Our lovely old lemon tree has tried so hard to recover from the wasp damage and I feel I owe it to her to use as many lemons as possible this season.
My 3 little pickles love the occasional sweet drink but I'd much prefer to give them something that is fresh and I'm fully aware of the ingredients...it's why we like to cook from scratch as often as possible.
I also love the idea of using filtered water in this recipe because I feel secure in knowing that the water I'm using is also fresh and clean. It's often the one ingredient we forget about, yet water would have to be essential in just about every recipe when you think about it.
- 1 cup white sugar
- 1 cup plus 6 cups of filtered water
- 1 cup freshly squeezed lemon juice
- 1 tablespoon freshly grated ginger
- Place the white sugar and 1 cup of the filtered water in a large saucepan.
- Stir on low heat until sugar has dissolved, then bring to the boil, continue for 2 minutes.
- Turn off heat.
- Add one cup of freshly squeezed and strained lemon juice and some freshly grated ginger, stir.
- Put lid on saucepan and leave to rest for 20 minutes. This step makes a huge difference to the finished taste.
- Add 6 cups of filtered water and stir. Fill a jug with ice, throw in some bruised mint leaves, pour lemonade over ice. Enjoy.