Make the Simple Syrup: In a small saucepan, combine the 200g of caster sugar and 250ml of water. Place it over a medium heat.

Dissolve the Sugar: Stir the mixture gently until the sugar has completely dissolved. You'll know it's ready when the liquid turns clear. This should take about 3-5 minutes. Do not let it boil vigorously; you're just dissolving, not making caramel.

Cool the Syrup: Once the sugar is dissolved, remove the saucepan from the heat and set it aside to cool down completely. I find that decanting it into a small jug helps it cool a little faster.

Juice the Lemons: While the syrup is cooling, it's time to juice your lemons. Slice them in half and use a juicer to extract all the liquid. You're aiming for about 250ml of fresh juice. Strain the juice through a fine-mesh sieve to remove any pips or pulp.

Combine the Lemonade Base: In a large jug or pitcher, pour in the cooled sugar syrup and the strained lemon juice. Give it a good stir to combine. This is your lemonade concentrate.

Dilute and Chill: Pour the 1.2 litres of cold water into the jug with the concentrate. Stir everything together well. For the best flavour, place the jug in the refrigerator to chill for at least an hour.

Serve: Fill your serving glasses with plenty of ice cubes. Pour the chilled lemonade over the ice and garnish with a few slices of fresh lemon and a sprig of mint, if you like.