1 cup sugar, reduce to 3/4 cup if you’d prefer it less sweet
1 cup water
1 cup lemon juice, freshly squeezed
1 handful raisins
cold water and ice, so that you can dilute to taste
The secret to perfect lemonade is to make a simple syrup by dissolving the sugar in warm water so that it’s dispersed evenly instead of sinking to the bottom. So if you have a stove handy, heat the sugar and water in a small saucepan and stir until its completely dissolved; otherwise just stir very well.
Extract the juice from the lemons. I use my Granny’s juicer but you can do this anyway you like.
Pour the juice and sugar water into a jug, throw in the raisins and leave for a while, overnight if possible, to allow them to start fermenting and give it a fizz.
Before serving add about two cups of cold water and a bag of ice to the jug – more or less, depending on how strong you want it to be. If the lemonade is still a little sweet for anyone’s taste, chuck a slice or two of lemon into the glass.