plus your saved lemon carcasses if you have used the juice to make houmous
Cut lemons into eighths, removing only the very top and tail (just a couple of milimetres of trimming). Boil them and the sugar, in approximately a litre of water for around 45 minutes to an hour, until they are very mushy and have fallen apart.
Click here to start a 45 minute timer
Pulverise the fruit and all the liquid in your food processor/liquidiser until it is a very smooth liquid.
Dilute this approximately 1:5 but test to see what strength you prefer.
Make this once in the month if you are following our planner.