Mary's favourite lemonade

This is not any old lemonade - it's a berry lemonade, a perfectly tart-but-sweet refreshing summer drink.

Credit: Mary Makes It Easy

• makes

  8 cups

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• ¾ cup + 6 cups (180 ml + 1.5 L) water, divided
• 1¼ cups (250 g) sugar
• 1 tsp lemon zest
• 1½ cups (180 g) fresh berries, optional
• 1¼ cups (300 ml) freshly squeezed lemon juice

Cooling time: 30 minutes.

Instructions

1. In a small pot set over medium-high heat, combine ¾ cup of the water with the sugar and lemon zest and bring to a simmer. Simmer until the sugar has fully dissolved then set aside to cool completely.
2. Meanwhile, if using, mash the berries with a wooden spoon, potato masher or blender and add in the lemon juice. If desired, strain and press through a fine mesh sieve to remove the berry seeds and lemon pulp.
3. Pour into a large pitcher, stir in the cooled simple syrup and remaining 6 cups of water. Store in the fridge or serve immediately over ice.

 

Tip

• To make a lemonade cocktail, pour one to two ounces of gin or vodka over ice and top with ½ to ¾ cup of lemonade. You can also shake with ice in a cocktail shaker. Garnish with mint or basil and a few fresh berries, if desired.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.