The fruit known as lemonade is believed to have been the product of a chance cross polination between a lemon and mandarin, producing tree with fruit that looks similar to a lemon and with the flavour of lemonade.
This recipe works well with lemons as well as lemonades.
A great way to use excess lemonade fruit to be enjoyed in the months ahead.
- 500 g sugar
- 400 ml water
- 6 lemonades
- 15 lemon verbena leaves
- 1/4 teaspoon citric acid
-
Use a potato peeler or paring knife to remove the rind from the lemonades, then juice the fruit. You will need 250 ml lemonade juice plus all of the peel.
-
Add the sugar, lemon juice and rind, and water into a saucepan and bring to a simmer, stirring until the sugar has completely dissolved.
-
Add the lemon verbena leaves and simmer for a further 5 minutes; leave to cool. Add the citric acid and stir.
-
Set aside to cool and then cover and allow to infuse for 24 hours to 3 days, depending on what strength you require.
-
Strain through a clean piece of muslin or tea towel. Discard the solids and return the liquid to a clean saucepan. Bring to a boil and then pour into clean and sterile bottles.
-
Seal and refrigerate for up to two weeks.
- For long term storage, pour the cold syrup into clean, sterilised bottles, seal and waterbath for 20 minutes (from rolling boil). When cool, label and store in a cool dark place for up to six months. Once opened store the syrup in the fridge for up to two weeks.
- Use 1 part syrup to 4 parts water or sparkling water, (or to taste).
- Try replacing the lemonades with lemons, Maybe try oranges with orange zest thyme...
First Published: 14 August 2026
Last Updated:
If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.
