The warmer weather has us dreaming of lemon treats and citrus drinks in the garden. And a British classic, freshly squeezed lemonade, is one of the best tastes of summer.

INGREDIENTS

4 lemons (or 6 limes, or 3 lemons and 2 limes)
100–150g caster sugar, to taste
1 litre water, or a mixture of water and sparkling water

METHOD

Roughly chop half the citrus fruit and put in a food processor. Finely grate the zest and squeeze the juice of the remaining fruit. Add to the food processor with the sugar (go for the lower quantity if you prefer it sharp, more if you have a sweet tooth) and 240ml of the water and blitz until everything is finely chopped. You should find the sugar has dissolved.

Strain through a sieve into a large jug with plenty of ice, and top with the remaining water or sparkling water. Add more sugar to taste, if needed. 

Simply garnish with citrus slices, cucumber slices, mint leaves and borage flowers, and add a good slug of vodka, gin, or (if using limes) rum – should you fancy it! 

Recipe from ‘Citrus’ by Catherine Phipps. Photography by Mowie Kay.