By Tom Campbell The first time we made lemonade we didn’t have much money.
We didn’t even have a stove.
But when we decided to make our own lemonade, we didn’ t know how to make it at all.
So we went to a lemon stand, bought a bunch of limes, and sat down and did it.
Our experience made us realise we could make lemonade in less time than it took us to make that first batch of lemonade.
Our lemonade stood the test of time and has become a staple in our home.
We’re now selling our lemonade all over Melbourne, Sydney and Hobart.
How did we do it?
We used a homemade sugar syrup, a mix of coconut oil, honey, vinegar, salt and pepper, to make the syrup.
This is the same mix of ingredients that are used to make vanilla ice cream.
Our first batch had an average sugar content of 3.8% by weight.
We also added a dash of lemon juice and added a bit of lemon zest to the mix to give it a slight tartness.
The resulting drink is creamy, smooth and rich.
But it doesn’t need to be fancy.
You can use any lemonade you like.
For example, if you like a strong, fruit-flavoured drink, try this one.
We made a batch for the family that was just as good as our original recipe.
For the first batch, we added a little lemon juice, about 1 teaspoon salt and about 2 tablespoons sugar to the lemonade and then strained it through a fine mesh sieve to remove any lumps.
The rest was left in the bottle.
We then strained the syrup through a cheesecloth to remove the remaining lumps and to add the salt and sugar.
This added a slightly tart flavour.
It made a smooth drink that was very easy to drink.
It also kept in the fridge for a few days before serving.
This way, if we needed more lemonade for another recipe, we would just add some lemon juice back into the mix.
The next time we tried making lemonade this year, we used a different mix.
This time we used coconut oil instead of sugar and added 1 teaspoon of lemon and 2 tablespoons of vinegar to the mixture.
We added about 1 cup of water to the syrup and strained it back through a large cheesecloth.
We poured the mix through a mesh sieving to remove all the lumps from the lemon and added the salt.
We strained the mix and added it back to the bottle with the lime juice and vinegar.
This tasted just like the original version.
It was delicious and kept in our fridge for several days before making the next batch.
We like the way it keeps fresh.
We hope you like it too.
We have also included some tips on how to store and cook your lemonade that will help you to make your own at home.