This is my friend’s husband’s uncle’s recipe, or something like that: it’s a lip-smacking, cloudy lemonade of the old-fashioned sort. Per generous serving:
1 unwaxed lemon (if waxed, rinse under hot water and scrub)
25-75g sugar (to taste; or use honey or agave syrup, if you’d rather)
500ml cold water
Cut the lemon into eight and remove the pips. Put the lemon, sugar and water in a blender, and blitz at high speed for a minute. Pass through a sieve, then serve over ice, if you like garnished with mint leaves, strips of peeled ginger or orange peel.
• Claire Thomson is author of The Five O’Clock Apron (Ebury, £20).
