Boil the water and berries for 10 minutes. Leave to cool to about 45°C.
Add the lemonade sugar and stir until all has dissolved. Cover and leave to stand at room temperature for at least 6 hours or overnight.
Bring to the boil, but do not allow to boil, and then strain. For clear lemonade sieve the lemonade through a fine-meshed sieve and leave to drain.
For the best shelf life, boil the drained lemonade for about 3 minutes.
Pour into a clean, warm bottle and seal well. Store in the refrigerator.
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