Yiayia Tallou's Lemonada - Cypriot Lemonade

INGREDIENTS

5 cups freshly squeezed lemon juice
5 cups caster sugar

METHOD 

Pour the freshly squeezed lemon juice through a sieve into a large bowl, pressing to extract as much juice as possible. Discard the pulp and seeds.

Add the caster sugar to the lemon juice. Stir until the sugar has dissolved. Cover the bowl with a clean cloth. Let it sit at room temperature for at least 12 hours, stirring occasionally to ensure the sugar has completely dissolved.

Before serving, mix the lemon juice and sugar mixture with ice-cold water to your taste preference. Optionally, serve over ice and garnish with mint leaves and lemon slices for added flavour and presentation.