It’s refreshing on a hot day and packed with vitamin C!
Recipe courtesy of "The Toddler Cookbook" by Annabel Karmel, copyright 2008. Used by permission of Dorling Kindersley Children. All rights reserved.
|1 cup (200 g) sugar||6 large lemons|
|1/2 cup (150 ml) hot water||1 1/2 pints (850 ml) chilled still or sparkling water|
Put the sugar in a heatproof bowl and add the hot water. Stir to dissolve the sugar then set aside to cool.
This helps release the juice.
You need 8 fl oz (250 ml) of juice.
Pour the juice into a pitcher and stir in the sugar syrup. Add the water.
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