HOMEMADE BITTER LEMON AND ROSEMARY

I love slightly bitter drinks, which feel grown up even without booze. Which is not to say this wouldn’t be excellent with a shot of gin.

Makes 300ml bitter lemon (enough for about 10 drinks)

INGREDIENTS

2 lemons

10cm sprig of rosemary 200g caster sugar Sparkling water, to serve Angostura bitters (optional) Extra rosemary sprigs and lemon slices to serve

METHOD

Chop the lemons, skin, pips and all, and put them in a small pan with 300ml water and the rosemary.

Bring to the boil and simmer until the lemon skin is soft.

Stir in the sugar until dissolved, then strain the whole lot through a sieve. Cool and store in a bottle in the fridge.

To serve, top up with sparkling water, sprinkle in a few drops of Angostura bitters if you like, and add rosemary sprigs and lemon slices.

Add any roastlamb juices to the sauce; this is what makes it delicious