Who’s the chef?
Sandy Collier of Kenilworth, Cape Town
Why do you like it?
‘It’s fresh, refreshing and has no additives. It’s also nice to give as a gift. It keeps well for months, either on the shelf or in the fridge once you’ve opened it’
‘If a plug develops in the bottle neck, just discard when you open it’
Sandy Collier of Cape Town. When life gives you lemons.. | Photo: Tonya Hester
What you need (makes 4 x 750ml bottles)
600 ml lemon juice (squeeze this yourself or, if you’re frazzled, buy it in a bottle at the supermarket)
Grated rinds of 6 lemons
2 kg sugar
60 g citric acid (from baking section @ supermarket)
1 tbsp Epsom salts (also from baking section @ supermarket)
7 litres boiling water
4 x 750 ml bottles, whatever type you have available. No need to sterilise!
What you do
Mix sugar with boiling water and stir to dissolve.
Add lemon juice, grated lemon rinds, citric acid and Epsom salts. Stir. Leave to stand overnight.
Strain in a sieve (if you’re a domestic deity, do another straining through a layer of netting).
Finally, bottle. Serve diluted to taste with water.
Fruity tip: Orange or grapefruit works well too
Naughty tip: Splash this into gin or vodka! Or if it’s too early for that, add a few drops to weak black rooibos or use it to make iced tea