Remove lemon zest using a zester, microplane or the small holes of a box grater. Take off just the vibrant yellow outer peel, avoiding the bitter white pith underneath.

In a large bowl, mix together:

1 cup sugar

1 tablespoon citric acid

Zest from 3-4 lemons

1/4 teaspoon salt

Stir thoroughly with a whisk to evenly distribute. The salt isn't vital but it brings out the flavors.

Spread the lemon sugar mixture thinly on baking sheets. Dry at room temperature for 12-24 hours, stirring periodically.

If you’re in a rush, put it in a 170°F oven for 30-60 minutes, stirring every 15 minutes, until completely dry. Let it cool fully before using.

Pour the dry mixture into a blender or food processor. Blitz in short bursts until reduced to a fine powder.

Be careful not to overmix, as this causes clumping. You want a light, fluffy powder that dissolves instantly in water.

Your homemade lemonade powder will stay fresh for up to a year stored in an airtight glass jar or container. Keep it in a cool, dark place like the pantry.

And that’s it - you now have your very own DIY lemonade mix to turn into tasty lemonade whenever you want it!