- 4 lemons, approximately
- 3½ cup caster sugar
- 1 tbsps (15g) citric acid
- 2 tsps (7.5g) tartaric acid
- 1.9 litre (7½ cups) boiling water
- Soda water or iced water, for serving
Remove the rind thinly from one of the lemons and cut into thin strips (or use a zester). Combine the lemon rind, sugar, citric acid and tartaric acid in a large heatproof bowl.
Pour boiling water over sugar mixture, stir until sugar is dissolved. Squeeze the juice from the lemons; you will need 1¼ cups (310 ml) juice. Stir the juice into the sugar mixture; cool.
Strain the lemon mixture into sterilised bottles and keep refrigerated.
To serve, use two pails (round-shaped, handled container or bucket) of lemon syrup to one part soda water (or iced water), or mix to taste.
Alternatively to ready-to-drink lemonade, this recipe makes 2.5 litres of syrup. Undiluted lemon mixture will keep up to two weeks in the fridge.