Quench your thirst with a sweet sparkling lemonade from Sally’s own recipe book.
3½ cups sugar
4 cups boiling water
16 cups cold water
4½ cups diced lemons
200ml cider vinegar
Combine the sugar and boiling water in a food-safe bucket and stir to dissolve. Add cold water, lemons and vinegar and mix well. Cover bucket with a tea towel and leave to stand for 48 hours.
Strain, then pour into clean PET bottles and seal (only fill to the base of the necks of the bottles).
The lemonade is ready in about 12 days (when it becomes fizzy), sometimes longer.
Refrigerate before opening.