Ingredients
(makes a small pitcher, about 0.75 litres)
- 1/2 cup (roughly 100g) of caster sugar (you can use normal white sugar too, slightly more)
- 1 cup boiling water
- juice of 1 lemon, remove seeds collected in the juicer with a spoon
- 500ml chilled water
- lemon wedges
(makes a small pitcher, about 0.75 litres)
- 1/2 cup (roughly 100g) of caster sugar (you can use normal white sugar too, slightly more)
- 1 cup boiling water
- juice of 1 lemon, remove seeds collected in the juicer with a spoon
- 500ml chilled water
- lemon wedges
Directions
1. Make the sugar syrup by dissolving 1/2 cup of caster sugar with 1 cup of boiling water. Chill the syrup in fridge for an hour or till cold*
2. Combine lemon juice, chilled water, chilled sugar syrup and lemon wedges (for added lemon aroma) in a glass pitcher. Serve immediately.
3. If you are not serving this immediately, put a lid on the pitcher before placing in the fridge so as to prevent vitamins loss. Or serve with ice cubes. Consume within a day if possible.
1. Make the sugar syrup by dissolving 1/2 cup of caster sugar with 1 cup of boiling water. Chill the syrup in fridge for an hour or till cold*
2. Combine lemon juice, chilled water, chilled sugar syrup and lemon wedges (for added lemon aroma) in a glass pitcher. Serve immediately.
3. If you are not serving this immediately, put a lid on the pitcher before placing in the fridge so as to prevent vitamins loss. Or serve with ice cubes. Consume within a day if possible.
No comments:
Post a Comment