The stuff one gets in shops isn't real lemonade. It may not contain any lemons and carbonated water has been added to make it fizzy. The fizz of real lemonade comes from the reaction between the acid in lemons and the minerals in water. The following recipe makes a lemonade concentrate using additional citric acid (from a chemist/pharmacist).
Cut away the outside peel of the lemons. Place the peel in a liquidiser with ½ pint (¼ l) of water. Switch on to top speed for 1 minute. Pour into a saucepan with the remaining water and bring to the boil.
Extract the juice from the lemons. Add this with the sugar and citric acid to the saucepan. Stir to dissolve the sugar completely. Then remove the saucepan from the heat and leave to cool.
When cold, strain and bottle the concentrate (a funnel might help). Store in the fridge and use as required, diluting with water before drinking.
This is sort of part way between a biscuit and a cake.
Roll the biscuits (in a clean plastic bag) to make small crumbs. Blend the other ingredients except the chocolate bar in a bowl over hot water. Add the biscuits. Press well into a large baking tin. Melt the cooking chocolate and cover the biscuit mixture with it. Allow to cool then cut into pieces (approximately 2 inch or 5 cm squares).
This can also be used hot.
Put the syrup and cocoa in a bowl. Heat to the boil, stirring occasionally (only a few seconds in a microwave). Beat in the butter. Add a little milk to thin and stir to blend thoroughly. Either use immediately or cool and store in fridge to serve cold.