Homemade Lemonade is a star in our Puglia Holiday Villa welcome baskets

Freshly made lemonade is perfect during the long hot Puglia summer.  It celebrates the wonderful Puglia lemons and is made with just the right amount of sugar.  When temperatures soar and the sun is shining lemonade is a refreshing sparkling drink that everyone loves.

Make Lemonade and Limoncello at the same time. Use the lemon peel for the Limoncello and the juice for the lemonade. Double whammy. Two great drinks, one for the adults the other for children and adults too. And no waste! Perfect for Puglia summer days. Perfect anywhere.

Both the homemade Lemonade and Limoncello feature in our Welcome Basket at our Puglia holiday villas. We get lots of great comments about both.

 

Lemonade – the Recipe

The recipe was given to my by Lynn Nesbitt,  just about the first person I met after we arrived here in Puglia, I have adapted it a little over the years. It works well with pink grapefruit too. For the lemon syrup

    • 200 to 280g granulated sugar
      • I generally use around 200 to 220g of sugar. It gives a nice combination of tartness and sweetness. If you have a sweet tooth use more sugar.
    • 4 long strips of lemon peel without the white pith
      • Puglia lemons are best. Make sure you use unwaxed lemons.
    • Juice of 10 lemons (use the peel to make Limoncello)

Strain the juice if you want to, I don’t find it necessary to do so.

Put sugar and lemon peel into a saucepan. Add about 9 tablespoons of water, a little more doesn’t hurt. You want to be able to dissolve the sugar.

Bring to the boil stirring continuously until the sugar has dissolved.

Boil for a further two to three minutes letting the lemon peel infuse the syrup with flavour.

Add the lemon juice and allow the mixture to bubble gently for a minute or two.

Remove from heat and allow to cool.

When the lemon syrup is cool it can be bottled and stored for up to a week in the fridge.

To serve pour the syrup into a large jug. Add sparkling or still mineral water. The amount required again depends on your taste. For us we use about one-third syrup to two-thirds water. Add ice-cubes and decorate with lemon slices. We like to add a sprig of fresh mint, or for extra flavour, use mint infused water.