Fancy a glass of lemonade?

Barbecue season arrived early last week with temperatures soaring to 22 degrees in parts of the country.

It’s all about eating outside and enjoying that weather when we get it, so with that in mind, we asked our resident Chef Gearoid Lynch of the Olde Post Inn in Cloverhill, County Cavan to give us his tips for making that memorable meal.

He even shared his brilliant recipes for a meat marinade that could be served alongside this delicious lemonade

Take a listen here..

RECIPE Homemade Lemonade

Stock Syrup

Makes 1,150 ml

450g granulated sugar

700ml water

One lemon or one lime

Method

To make the stock syrup:

Dissolve the sugar in the water and bring to the boil. Boil for two minutes then allow it to cool. This can be stored in the fridge until needed.

Homemade Lemonade

Best drunk on the day it is made.

Serves 10 people

6 lemons

300ml approx. of stock syrup

1200ml approx.  still or sparkling water

Method

Juice the lemons and mix with the stock syrup in a large jug , add still or sparkling water to taste an plenty of ice  and garnish with sprigs of fresh mint from the garden