Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
3 ripe lemons (preferably organic or unwaxed) 115 g/4 oz caster sugar, or to taste 850 ml/1/2 pints boiling water ice cubes lemon slices, to decorate.
1 Wash and thoroughly dry the lemons then, using a vegetable peeler, remove the rind from the lemons as thinly as possible. Reserve the lemons. Put the lemon rind into a heatproof bowl and sprinkle over the sugar. Pour over the boiling water, stir until the sugar has dissolved then cover loosely and leave until the liquid is cold. 2 Squeeze out all the juice from the lemons and pour into the cooled lemonade. Strain into a jug, check the sweetness and add a little more sugar if required. 3 Place some ice cubes in a tumbler, pour in the lemonade and decorate with a lemon slice. Serve.
(1.2 litres/ 2 pints) calories per 300 ml/10 fl oz 82