We’d all like an endless summer. I make this throughout summer and into autumn, trying to stretch out the season as long as I can. I keep a bottle in the fridge for sipping. When I am in LA I go to a lemonade bar that has at least ten different homemade flavours, and I am like a kid in a candy shop.
It’s so easy to make lemonade, and using agave syrup makes it even easier, as there is no need to make a syrup. If you can’t get agave syrup, 125g of sugar bubbled until dissolved in 125ml of hot water will do – just pull back on the added water a little at the end. When I have a party I like to make a few flavours – try strawberry or watermelon – and line up the candy- coloured lemonades in glass bottles for people to pick and choose. They make a really good base for a great cocktail – just add some booze, fruit and a couple of sprigs of mint or basil.
MAKES ABOUT 1.5 LITRES
6 unwaxed lemons
125ml agave syrup
1 litre ice-cold water (still or fizzy)
Slice 1 of your lemons and put it into a big pan with the juice of the other 5 (about 200ml of juice). Pour in the agave syrup and 100ml of water and bring to the boil. Mix well, then turn off the heat and allow to cool completely. Top up with 1 litre of still or fizzy water.
For something different, try:
Instead of the litre of ice-cold water, add 500g of blitzed deseeded watermelon and 500ml of cold water.
LEMONGRASS & CHILLI
Put 2 sticks of lemongrass and a red chilli into the agave syrup. Leave to infuse as it cools, then discard the lemongrass and chilli. Top up with ice-cold water in the same way.