Lemon mint juice

Peel regular lemons or limes to remove the bitter pith; tiny Egyptian limes can go in with the skin.

Put the citrus, 10 g mint leaves, 100 g sugar and 700 ml water in a blender.

Blend on low to combine, then on high for 30 seconds until foamy and intensely green.

Taste and adjust; add more mint or sugar (another 30 g here) and 150 g ice, and blend smooth again.

Pour through a fine strainer to remove bits of mint and lemon.

Keep bottled in the fridge up to 2 days; shake before serving.

Variation: replace half a cup of the water with whole milk (2 1/2 cups water, 1/2 cup whole milk) for a smoother, creamier juice; this also allows some unpeeled limes, at the cost of a little bitterness.