Method

Preheat the oven to 200 ºC.

Slice the LemonGold™ lemons in half and place them on a clean baking paper-lined tray, cut side down. Roast for 20 minutes. Pour any lemon juice on the tray and all of the lemons into the bowl of a stand mixer and mix with the paddle attachment on low speed to juice all the lemons (alternatively you can squeeze by hand). Allow to cool slightly then squeeze any remaining juice out the lemons and discard.

Measure 1 cup (250 ml) of lemon juice and pour into a large jug or mixing bowl, then add the sugar. Mix well to combine and dissolve the sugar. Add 1.5 litres of water and whisk well. Place the jug or bowl into the fridge to chill.

A good ratio for one milkshake is 4 scoops of ice cream to 1 cup of lemonade but this depends on the size of your glasses. You can double the ratio if you have a big enough blender. Blitz the ice cream and lemonade until smooth, then pour into glasses.

Top with a grating of lemon zest, a few LemonGold™ segments (with no pith/skin). Garnish the glass with a slice of lemon and serve.