You only have to mention homemade lemonade to elicit envious smiles from your girlfriends. Why? Because they’re torn between joining you and leaving in disgust of your fantastical domesticity! But this syrup is as magical as the one Alice in Wonderland drank. One sip and in an instant you’re transformed into everything that years of styling of shabby-chic vintage crockery-collecting represents. There’s no need for an antidote, though: just pull up a pretty cushioned chair, add a drop of gin and ply them with a friendship-winning White Rabbit Cocktail; they’ll soon come round!
Makes 1 litrePrep time 25 minutesCooking time 5 minutes
Zest and juice of 7 lemons500ml water500g caster sugar
1 Put all the ingredients into a pan over a low heat and gently dissolve the sugar.
2 Bring to the boil and boil rapidly for 3–4 minutes. Allow the liquid to become still and scoop off any foam. The syrup should have thickened slightly and become more viscous. If it is not, then return to the boil for another minute. It is better to be on the under- than the over-side of syrupy. If you overdo it, you’ll end up with a bottle full of jelly!
3 Decant the liquid into a sterilized bottle. It will keep in the fridge for up to 4 weeks.
LinksI use mine as the Drizzle for my Lemon drizzle cake
You only have to mention homemade lemonade to elicit envious smiles from your girlfriends. Why? Because they’re torn between joining you and leaving in disgust of your fantastical domesticity! But this syrup is as magical as the one Alice in Wonderland drank. One sip and in an instant you’re transformed into everything that years of styling of shabby-chic vintage crockery-collecting represents. There’s no need for an antidote, though: just pull up a pretty cushioned chair, add a drop of gin and ply them with a friendship-winning White Rabbit Cocktail; they’ll soon come round!
Makes 1 litre
Makes 1 litre
Prep time 25 minutes
Cooking time 5 minutes
Zest and juice of 7 lemons
500ml water
500g caster sugar
1 Put all the ingredients into a pan over a low heat and gently dissolve the sugar.
2 Bring to the boil and boil rapidly for 3–4 minutes. Allow the liquid to become still and scoop off any foam. The syrup should have thickened slightly and become more viscous. If it is not, then return to the boil for another minute. It is better to be on the under- than the over-side of syrupy. If you overdo it, you’ll end up with a bottle full of jelly!
3 Decant the liquid into a sterilized bottle. It will keep in the fridge for up to 4 weeks.
Links
I use mine as the Drizzle for my Lemon drizzle cake
