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  • 4 large lemons
    juiced
  • 60g caster sugar
  • a pinch fine sea salt
  • 2 sprigs (optional) thyme
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Method

  • step 1

    Mix the sugar into the lemon juice until dissolved (add more sugar if you prefer a sweeter lemonade). Mix in the salt and 500ml of chilled still or sparkling water, taste and add a little more water if you prefer it more diluted. Pour into two tumblers with ice and garnish with thyme, if you like.

Authors

Hannah Guinness olive magazine portrait
Hannah GuinnessSenior sub editor and drinks writer
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A star rating of 5 out of 5.2 ratings
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