When the family went to Singapore last year, we had some lemonade that was so tasty, we kept re-ordering a glass once it’s former finished. I tried to recreate the drink, and I think it was a job well done. Try it for yourself! It’s so tasty, you won’t regret it
When you take your first sip of this, you wouldn’t want to be bothered by silly garnish!
10 green lemons (warning: not lime!)
1.8 L water
12 tbs sugar (or to taste)
Halve the green lemons and squeeze out the juice using a manual lemon juicer.
I don’t recommend you use the electric ones because they can really batter the lemons.
Pour the juice of the lemons straight unto a 2 L jug. Tap the juicer so that the nectar falls into the jug as well (this part is optional, I felt as though it added a really nice texture to the lemonade). Repeat the process until 9 of the 10 lemons are juiced.
Add water to the lemon juice. Add the sugar and stir well (until all the sugar is dissolved). Cut the remaining lemon in half. Half that again. Half the quarters one more time.
Am juicing this one, and quatering the other one!
Then me be done!
Place the lemon eighths into the jug and place in the fridge to cool. If you’re in a hurry add a handful of ice cubes. To serve, pour the lemonade into a glass and be sure to top it off with a lemon eighth. This was how it was served back in Singapore. Add some ice cubes if desired. Devour!
A word of warning. If you want to make this in advance, don’t put in the lemon eighths immediately. It will make your lemonade bitter. This lemonade can stay in the fridge for 3 days. It’s best to pop in the lemon chunk just before serving (if making lemonade in advance is your thing!)