1 cup granulated sugar
2½ cups fresh lemon juice, plus lemons - thinly sliced crosswise for garnish
1 cup caster sugar
2 cups cranberry juice
Bring granulated sugar and 1 cup water to a boil, in a medium pan over high heat. Stir until sugar is dissolved. Refrigerate until chilled, about 1 hour.
Add lemon juice, superfine sugar, cranberry juice and 1½ cups off water to a serving container. Stir until sugar is dissolved. Refrigerate until ready to serve, up to 1 day.
To serve, add ice cubes to fill and garnish with lemon slices.
Claire Allen is a multi-talented entrepreneur, food curator, chef, and influencer and making her mark in the food world. She is SM’s new food columnist and will be sharing her favourite recipes, twice a month.