Homemade Lemonade

Preparation time : 20 minutes,
Standing And Chilling Time : 2 1/2 hours,

Serves 8

Ingredients
10 large lemons
4 oz (115 g) caster sugar
1 lime
Sprigs of mint for decoration
method

1. Pare the rind from 9 of the lemons using a vegetable peeler. Take care to avoid the white pith. Squeeze out and strain the juice to make up 3/4 pint (450ml).

2. Put the lemon rind into a large, heatproof bowl, add the sugar and pour in 2/6 pints (1.4 litres) of boiling water. Stir until the sugar dissolves, then cover and leave to stand for 30 minutes.

3. Strain the lemon liquid into a large jug and stir in the lemon juice. Cover and refrigerate for about 2 hours, until it is really well chilled.

4. Place a big block of ice or ice cubes into a large serving jug. Cut the remaining lemon and the lime into slices and add to the jug. Pour the lemonade into the jug and decorate with mint leaves.

This lemonade will keep in the refrigerator for a week, but avoid adding any ice before storing as this will dilute the flavour. Add soda water to add a bit of a fizz.

Creamy Lemon Trifle

Serves 6

1 plain sponge (250g)

200 – 300g lemon curd

200 ml white wine

2 tbsp Limoncello

500 ml whole milk

1 vanilla pod

5 large egg yolks

5tbsp caster sugar

300 ml double cream

Crystallised violet and rose petals to decorate

1. Pour the milk into a pan with the split vanilla pod. Slowly bring to the point of boiling and leave for 20 mins. Lift out the pod and scrape the seeds into the milk.

2. Whisk the egg yolks with the sugar till thick and pale. Stir in the milk. Pour into a wet saucepan and heat gently, stirring with a wooden spoon, until it thickens – should be the consistency of double cream. Leave to cool.

3. Cut the sponge into thin slices and spread one side with lemon curd. Arrange in a dish, curd side up and pour over the wine and Limoncello. Make sure the cake is thoroughly soaked.

4. Pour the cooled custard over the top and put in the fridge.

5. Whip the cream and then spoon over the custard. Cover with clingfilm and leave in the fridge for a few hours to mature.

6. Crush the petals and scatter over thr top of the cream before serving.

Cider Fruit Cake