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Meyer lemon fizz

  • 10:15 Prep
  • 0:05 Cook
  • Makes 3.5L
  • Advanced


  • 6 Meyer lemons (or 4 regular lemons & 2 mandarins), rind pared
  • 400g caster sugar
  • 1 tablespoon cream of tartar
  • 1/2 teaspoon dried yeast


  • 1
    Roughly chop rind (discarding any pith). Juice lemons, then chill juice.
  • 2
    Boil 3 litres water in a pan, then remove from heat. Add rind, sugar and cream of tartar. Cool.
  • 3
    Mix 1/2 cup liquid with yeast, then return to pan. Cover and stand at room temperature for 10-12 hours.
  • 4
    Strain, stir in lemon juice then pour into sterilised bottles and chill. Serve with ice and extra lemon slices.

Source: taste.com.au


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