For Robyn who requested the recipe.
(Is this turning into a food blog?)
(makes 1.5 litres)
2 kg caster sugar
1 litre water
30 g citric acid
30 g tartaric acid
juice of 6 lemons, strained
finely grated zest of 2 lemons
Dissolve sugar in water over heat in a stockpot. It's best to close your eyes so you don't see just how much sugar two kilograms actually is. Open eyes again once sugar has disappeared, and continue. Add citric and tartaric acids and stir well to ensure all is completely dissolved. Cool. Stir in zest and juice, and bottle. Dilute to taste with water, lemonade, soda water or mineral water.
Apparently it gains 'added sophistication with the addition of bruised mint leaves or a measure of gin and soda.' Keeps well. Although not with three children in the house.
Recipe from Stephanie Alexander's Cook's Companion.