Ingredients:
200g cane sugar
250ml water
60ml (1/4 cup), or more Mahonia flowers
6 mint leaves
500-750ml lemon juice
1.25l (or more) water
thin lemon slices, to garnish
mint leaves, to garnish
Method:
Begin by making a simple syrup. Combine the sugar and 250ml water in a pan and gently bring to a boil, stirring until the sugar has dissolved. Take off the heat then pour into a bowl and mix in the flowers and mint leaves. Set aside to steep for 60 minutes as the syrup cools to room temperature.
If you won’t be using it immediately, remove the flowers and mint, cover in an airtight container/jar and refrigerate until ready to use.
To prepare lemonade, remove the flowers and mint from the simple syrup, then combine the cooled syrup with lemon juice and water. In a large pitcher, start with about 125ml (1/2 cup) simple syrup, 250ml (1 cup) lemon juice and 750ml (3 cups) water. Now adjust the sweetness and tartness to your taste preference by adding more syrup, lemon juice or water.
Serve over ice and garnish with herbs and lemon slices, if desired.
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