- Use a peeler to remove strips of peel from the lemons, avoiding the white pith. Put the lemon peel, sugar, 400ml water and a pinch of Maldon Sea Salt in a medium saucepan. Cook over a gentle heat until the sugar has fully dissolved. Remove from the heat and leave to cool.
- Pour the syrup through a strainer. Discard the peel.
- Juice the lemons and add the juice to the syrup. Mix well and transfer to a large jug. Add plenty of crushed ice and top up with sparkling water. Serve with lemon slices and fresh mint.
Serving: 1 large jug

Ingredients

5 unwaxed lemons
100g granulated sugar
Maldon Sea Salt
Crushed ice
750ml-1L sparkling water
To serve:
Small bunch of fresh mint
1 lemon, thinly sliced
Preparation
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