Lemonades

• 12 lemons
• 1 1/4 - 1 1/2 cup caster sugar, depending how sweet you want it
• 1/2 bunch mint, leaves picked

Cut the lemons in half and reserve one half. Extract the juice from the lemons, place a wire sieve over a large bowl and pour the juice through as you go. Strain the juice into a jug and once more back into the bowl. Add the sugar to the lemon juice a cup at a time, stirring continuously to dissolve. Cut the reserved lemon half into thin rounds, then cut each round into small segments. Rip the mint leaves into small pieces. Divide the cordial between jugs or bottles so that each one is 1/4 full. Add enough water to fill vessels, allowing a little room in the jug for ice. Add lemon pieces and mint to serve.

• 1 cup lemon juice
• 2 cups water
• 3/4 cup caster sugar
• 1 lemon, thinly sliced

Combine lemon juice, water and sugar in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Remove from heat. Transfer to a jug and add lemon. Place in the fridge to chill. Pour evenly among glass bottles to serve. For a light-pink blush add a couple of drops of grenadine to each bottle.

• 3 springs fresh mint
• 1 1/2 cups fresh lemon juice
• 1 cup sugar
• 1 cup water
• Chilled water, sparkling mineral water or soda water, to serve

Press the mint sprigs with the flat of a knife to lightly crush. Combine mint, lemon juice, sugar and water in a medium saucepan. Stir over medium heat until sugar dissolves. Remove from heat. Discard mint sprigs and cool syrup. Pour into a clean airtight bottle and store in the fridge for up to 1 month until ready to serve.
To serve, pour lemonade syrup to taste into glasses and top with chilled water, sparkling mineral water or soda water.

• 1 1/2 cups fresh lemon or lime juice
• 1 cup caster sugar
• 2 cups soda water
• 2 cups ice cubes

Place the lemon or lime juice and caster sugar in a large jug and stir well to completely dissolve the sugar. Add the soda water and ice cubes and serve. Makes 2 liters.

• 1 1/2 cups fresh orange juice
• 1 1/2 cups fresh pink grapefruit juice
• 1/2 cup fresh lemon juice
• 2/3 cup caster sugar
• Ice cubes, to serve
• Mint leaves, to serve
• Orange and lemon slices, to serve
• 4 cups sparkling mineral water

Stir fruit juices and sugar together in a large jug until sugar dissolves. Add ice, mint and orange and lemon slices, then top with mineral water.

• 1 cup lemon juice
• 1 cup caster sugar
• 6 cups chilled water or mineral water
• 2 teaspoons orange blossom water
• 1 lemon, sliced
• mint sprigs, to serve
• ice cubes, to serve

Combine lemon juice and sugar in a large jug. Stand for 5 minutes to allow sugar to dissolve. Add water, orange blossom water, lemon slices, mint sprigs and ice cubes.

• 3/4 cup sugar
• juice of 2 lemons (1/3 cup)

Place sugar in a large saucepan with 1 liter cold water and lemon juice. Place over medium heat. Stir constantly for 4-5 minutes or until all the sugar has dissolved. Bring to the boil then lower the heat. Simmer for 6-8 minutes. Remove from the heat and refrigerate until completely chilled. Serve the lemonade with plenty of ice and crushed kaffir lime leaves if available. The lemonade will keep in the fridge for up to 5 days.

• 400ml fresh orange juice
• 1/2 cup caster sugar
• 1 vanilla bean
• 2 long strips orange skin, pith removed

Combine juice and sugar in a saucepan and stir over a medium heat until sugar has dissolved. Add vanilla bean and orange skin strips and bring to the boil. Simmer for 10 minutes. Add 1.2 liters water and leave to cool. Chill in refrigerator. When ready to serve, strain the juice. If too sweet, add some sparkling mineral water to taste.

• 7 large oranges
• 3 lemons
• 1 1/2 cups caster sugar
• 2 liters soda water, chilled, to serve

Juice 5 oranges and 2 lemons. Place 1 cup orange juice, 1/2 cup lemon juice, sugar and 1/2 cup water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Slice remaining oranges and lemon. Increase heat to high and bring to the boil. Reduce heat to medium and simmer for 15 minutes or until syrup has thickened slightly. Transfer to a sterilised bottle. Set aside to cool completely. Secure lid. Refrigerate until ready to serve. Pour 2 tablespoons orangeade syrup into each glass. Top with orange and lemon slices. Fill glasses with soda water and serve.

• 12 lemons
• 6 cups water
• 1 1/4 cups caster sugar
• 1 tbs orange blossom water
• Crushed ice, to serve

Cut the lemons in half and juice half the lemons. Thinly slice the remaining lemons and place in a heatproof bowl. Combine the lemon juice, water and sugar in a large saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Remove from heat and pour warm juice over the lemon slices. Cover with plastic wrap and place in the fridge for 4 hours to chill and develop the flavors. Stir through the orange blossom water. Divide ice evenly among serving glasses. Pour over the lemonade to serve.

• 3 lemons - juice and peel
• 750ml sparkling water
• 1/2 cup sugar or 3 tablespoons honey
• ice cubes

Mix well together all ingredients and serve immediately. For more exotic taste you can add a glass of vodka or gin.

A refreshing blend of sweet and tart. If you get tired of lemonade over the summer, lime juice has a very different taste to it, especially when mixed with honey.

• 5 cups water
• 1 cup lime juice
• 2/3 cup sugar
• 2 tbs honey

In a pitcher, mix ingredients and stir well to dissolve the sugar.

When the weather is hot, all you want to do is sit in the shade and enjoy your lemonade. You can make this syrup up ahead of time, for instant lemonade.

• 1 1/2 cups sugar
• 1/2 cup boiling water
• 1 lemon of zest
• 1 1/2 cups lemon juice

Dissolve sugar in hot water, and remove from heat. Stir in lemon juice and lemon zest. Let cool and keep refrigerated. To make instant lemonade, mix 1/4 cup of syrup with 3/4 cup cold water. Serve over ice.

• 2 family-size tea bags
• 1 quart water
• 1 1/2 cups granulated sugar
• 1 (10 ounce) can frozen lemonade
• 2 quarts water

Bring 1 quart water to boil. Add tea bags and turn off heat. Steep tea for 10 minutes. Remove tea bags; discard. Add remaining ingredients.
Mix and refrigerate.
To serve, add 1 two-liter bottle ginger ale. Serve over ice.

• 1 1/2 cups sugar
• 1/2 cup boiling water

Part Two:

• 5 cups water
• 1 1/2 cups fresh lemon juice (8 to 9 large lemons)
• 1 tbs grated lemon rind

Stir the sugar into the 1/2 cup of boiling water, dissolve. Add the rest of the ingredients and refrigerate. Serve over ice.

Lemons, sugar and water. The most simple lemonade recipe, and yet so refreshing.

• 6 lemons
• 6 cups cold water
• 1 cup sugar

Juice your lemons, and you should get about 1 cup of fresh lemon juice. You can use bottled if you must, but the flavor won't be as crisp. In a large pitcher, mix lemon juice, water and sugar. Stir lemonade well and serve over ice, with a lemon slice or two to garnish.