Makes One Pitcher

At markets in Provence there are essentially two kinds of stalls – the ones selling crates of produce bought at a wholesaler in Maresilles, and the real farmers often referred to as the little 'mamies' presiding over their boxes of vegetables with little handwritten signs.

At the covered market in Cannes we found a farmer selling beautiful knobbly lemons with the leaves still attached and bitter oranges simply called 'oranges ameres'. The farmer suggested we use them for making mulled wine but I decided to make them into this citron pressé instead.

Citron pressé is essentially a fresh lemonade that is served in cafes all over France. It is usually made with a sugar syrup but I like to make it with honey instead.

Ingredients

2 tbsp (or more to taste) of honey
a splash of boiling water from the kettle
6 lemons
2 bitter oranges
750 ms cold water and ice cubes

Instructions

Place the honey in the bottom of a pitcher and pour in the hot water. Stir until the honey has dissolved into the water.

Juice the lemons and oranges into the pitcher and top up with the cold water and ice cubes.

Stir well and serve cold.