Homemade Cloudy Lemonade

Measure the sugar into a pan and add 500ml (2 cups) water.

Heat gently, stirring often, until the sugar is just dissolved. Turn off the heat and leave to cool.

Juice and zest the lemons taking care not to remove any of the bitter white pith. Remove the pips from the juice.

Put the zest and juice into a blender or a bowl in which you can use a stick blender. Add 250ml of the cooled sugar syrup and blend for 30 seconds.

Place a sieve over a bowl, line with a piece of muslin or a clean tea towel and strain the liquid. Give the muslin a good squeeze then discard it and the zest.

Add the remaining sugar syrup to the lemonade and transfer it to a storage bottle.

Store in the fridge for up to a few days if it lasts that long.

To serve, let down 1 part lemonade to 3-4 parts flat or sparkling water.