St. Clement’s Lemonade

St. Clement's Lemonade

Ingredients

Zest of 3 or 6 oranges
Zest of 3 or 4 lemons
700 or 900 ml of freshly pressed orange juice (about 7 or 12 oranges)
300 or 500 ml fleshly pressed lemon juice (about 5 lemons)
350 or 500 grams of white sugar
350 or 400 grams of cane sugar
1 or 1,4 litre(s) of water

Making St. Clement’s Lemonade

Before you start on this recipe you should choose if you want the lemonade to taste more like oranges or lemons. For more of an oranges lemonade use the first measurement for a more lemony lemonade choose the second measurement.

Zest three oranges and three lemons using a zester or a grater. Then press oranges and lemons until you have 700 ml of orange and 300 ml of lemon juice. Put the zests and the juices together and set aside. Add 1 litre of water and all the sugar to a large saucepan, heat and stir until all the sugar is dissolved. Then add the zest and juice bring the mix up to boil. When the mix boils take it off the heat and fill it into sterilised glass bottles (you can sterilise the bottles by washing them with boiling water. Don’t use plastic bottles because they will deform when coming into contact with the boiling hot squash). Make sure you fill the bottles all the way to the top and sealed properly. Let the squash cool down over night  before transferring it to the fridge or a cool, dark place. To drink, mix the squash with water at a ratio of about 1:4. Enjoy!

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