← Nouns Cooking · French

Ingredients

• 100 g Sugar
• 100 ml water (for the syrup)
• 5 lemons (4 juiced, 1 sliced)
• 1 l very cold still or sparkling water
• ice cubes

Method

1. For the syrup, heat the sugar and 100 ml water in a small pan over medium heat for 2–3 min, stirring, until the sugar dissolves. Cool, then chill.
2. Squeeze the juice from 4 of the lemons, strain out the pips and pour into a small jug. Slice the last lemon.
3. Set out tall glasses filled with ice and lemon slices, with the lemon juice, syrup and a carafe of iced water alongside.
4. Each person pours about 3 tbsp lemon juice into their glass, tops it up with water and sweetens with syrup, little by little, until it tastes just right.

Tips

• Squeeze the lemons shortly before serving: fresh juice loses its sparkle within a few hours.
• The syrup keeps in the fridge for 2 weeks; steep a few mint or lavender sprigs in it for a twist.

Sources

Written in our own words after cross-checking these recipes:

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