Homemade lemonade syrup
The temperatures are rising and you have an acute need to cool down. Naturally, you’re craving a glass of ice-cold lemonade, we get it. We love ready-made lemonade too, but making it yourself is fun and even tastier.
First, decide which flavours you’re going for and combine to your heart’s content. Try raspberry with mint or lemon with elderflower. Other lovely combinations include pineapple, mango, passion fruit, or ginger and orange.
The fruit
There are two preparation methods, depending on the type of fruit you have chosen. For types of fruit that are easy to turn into juice, such as citrus fruits or pineapple, blend or juice them first before cooking. If you choose to blend, strain the juice before continuing so that no pieces remain. Blending or juicing is not necessary for soft fruits that are easy to turn into compote, such as strawberries, apples or raspberries. Add extra ingredients such as ginger, elderflower or mint later.
More sugar, please
The amount of sugar you need varies depending on the type of fruit. A sour lemon, for example, needs more sugar than a sweet peach. For every litre of fruit juice you juice or blend, you need 400 to 600 grams of sugar. Slowly bring the juice to the boil with some lemon juice and sugar. Now add the extra flavourings too. Leave it on the heat for fifteen minutes until the sugar has reduced and become a syrupy mixture. Done? Let it cool and strain the mixture into a glass bottle or preserving jar.
Are you using fruit that doesn’t need to be juiced? Clean the fresh fruit thoroughly and cut it into small pieces. Bring equal parts sugar and water to the boil, then add the fruit and any extras. Cook until all the sugar has dissolved completely. Leave to cool, purée into a smooth mixture with a hand blender and strain. Serve your lemonade with ice and, optionally, lemon.
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