Lemonade

1. Put the sugar in a pan with 200 ml water and bring to the boil, stirring until fully dissolved.

2. Let the sugar syrup cool completely.

3. Squeeze the lemons and strain the juice.

4. Combine the syrup, lemon juice and cold water in a large jug.

5. Taste and adjust with more juice or syrup as you like.

6. Serve over plenty of ice with lemon slices and fresh mint.

Tip: The sugar syrup is the secret – granulated sugar never dissolves properly in cold liquid and just sits at the bottom of the glass. The syrup keeps for a week in the fridge.