June 11, 2017 by dgarnett2013
Orange and Lemonade: Darina Allen’s Ballymaloe Cookery Course
- 4 lemons
- 2 oranges
- about 450ml (or less) stock syrup (see below)
- about 1.5 litres water, either still or fizzy
Stock Syrup: Makes 800ml
- 450g sugar
- 600ml cold water
Syrup: Dissolve the sugar in the water over a gentle heat and bring to the boil.
Boil for 2 mins, then allow to cool.
Store it in the fridge until needed.
Orange and Lemonade:
Juice the fruit and mix with the stock syrup, adding water to taste.
Pour into glasses, add an ice cube or two, garnish with sprigs of fresh mint or lemon balm and serve.
Made for Rose’s delayed birthday paddling pool party.