Wasn’t yesterday so lovely and sunny it felt like a sneaky bonus bank holiday? The magnolias are out in west London. I nearly went for an afternoon ice cream at the park but swerved into Carluccio’s instead for a gorgeous glass of thick, sweet peach juice. Fruit juice does not often make it into my fridge – it’s just too full-on sweet to drink very often. But every once in a while… I also picked up a couple of bottles of agave syrup. I’ve been asked to write some summer drink recipes for the John Lewis Cook magazine and want to try using this as a sweetener in homemade lemonade. Agave is the beautiful silvery-blue-green plant – it looks like a cactus crossed with a land-mine – that grows in Mexico where it is used to make tequila. Extracts from it are also used to make an exceptionally sweet syrup. Many health claims have been made for agave syrup – chief among them that it’s better for you because it has a lower GI than sugar. However, it’s also very high in fructose – the one sugar you probably want to avoid most avidly if you avoiding sugars is what you are into. Happily I don’t do diets, I just do eating what I feel like, whether that’s plate after plate of steamed broccoli or a can of red Coke. And I happen to like the flavour of agave syrup – slightly caramelised and honeyed, it would be great on porridge. We’ll see how it goes in the lemonade.