Serves 6
One of our favourite summer time refreshers. The citric acid and cream of tartare should be available at your supermarket, if not, try the chemist. Make the Lemon Syrup concentrate in bulk, store in the fridge and use as and when needed.
Recipe Category

You will need

juice and grated zest of 4 – 5 juicy lemons
5 cups (1 kg) white sugar
2 T (30 ml) citric acid
1 T (15 ml) cream of tartar
5 cups (1.25 litres) boiling water

6 large sprigs of mint
3 slices of fresh lemon
1 T (15 ml) sugar
¾ cup (180 ml) gin
2 cups (500 ml) lemon syrup concentrate
1 litre soda water
1 tray of ice cubes


To make lemon syrup

First grate off the outer skin of the lemons on the fine side of a grater or use a microplane.

Place the lemon juice and grated zest in a large saucepan. Add the sugar, citric acid and cream of tartare.

Pour the boiling water over and stir to dissolve the sugar. Bring to the boil for 5 minutes and remove from the heat.

Pour into clean bottles and refrigerate until needed. Makes about 2 litres and keeps for at least a month refrigerated.


To make the Gin Cocktail master mix

Muddle the mint, lemon slices and sugar by pounding them together in a large jug using a muddling tool or a wooden spoon. Add the gin, lemon syrup, soda water and ice. Stir and serve.