When life gives you lemons, keep calm and make lemonade. Freshly, squeezed lemon juice with sweet sugar. Garnish with mint for a cool, refreshing drink any day of the year.
6 lemons
1 cup sugar
8 cups ice water
1 cup boiling water
Cut the lemons in half and squeeze the juice into a bowl. Set the rinds aside. Strain the lemon juice through a fine mesh sieve or cheesecloth into a pitcher.
Add the sugar and ice water to the pitcher and stir until the sugar is dissolved. Place in the refrigerator.
Combine the lemon rinds and boiling water in a heatproof bowl. Let stand until cooled to room temperature. Strain the liquid into the pitcher of lemon juice and stir well to combine.
Place the pitcher back in the refrigerator until well chilled (about an hour). Serve the lemonade over ice in tall glasses.
For a stronger lemon flavor, let the rinds steep in the boiling water longer.
If you want a sweet and tangy balance, add a pinch of salt to your lemonade, which can adjust the overall flavor.
Consider making a simple syrup by dissolving the sugar in equal parts water to make it easier to mix with cold lemonade.
Use organic lemons if possible to avoid pesticides.
Try different herbs for garnish, such as thyme or lavender, for a gourmet twist.
Keep your lemonade chilled by adding frozen fruit or ice cubes made from lemonade instead of plain water.
Adjust sweetness to taste after chilling, as flavors can change slightly as the temperature changes.
For a fancier touch, rim the glasses with sugar before pouring in the lemonade.
The best lemons for making lemonade are the thicker-skinned varieties, like Eureka or Lisbon, as they tend to have a higher juice content and are more tart.
Don't use small lemons (that are often packaged in a bag rather than individual). Use the larger "bulk" lemons in the produce section. They should be close to the size of a tennis ball.
To extract more juice, roll the lemons on a countertop with your palm before cutting them in half. This helps to break down the cells and release more juice. You can also microwave them on 50% power for 15 seconds to help release the juices.
While bottled lemon juice can be used in a pinch, it typically has preservatives and a different flavor than fresh lemon juice, so it may not taste as vibrant.
Granulated white sugar dissolves well in lemonade, but you can also use alternatives like brown sugar or honey for a different flavor. Just be mindful of the amounts, as they differ in sweetness.
You can reduce the amount of sugar or substitute it with a low-calorie sweetener like stevia or monk fruit, but adjust to taste as the sweetness levels vary by sweetener.
Homemade lemonade can be stored in the refrigerator for about 5-7 days. Keep it in an airtight container.
Yes, lemonade can be frozen. Pour it into ice cube trays or freezer-safe containers. It can be thawed in the fridge when you're ready to drink it again.
You can create variations of lemonade by adding fruits like strawberries or raspberries, herbs like basil or rosemary, or even a splash of sparkling water for fizz.
If your lemonade is too sour, you can add more sugar gradually until you get to your desired sweetness. You can also dilute it with more water.
You can adjust the tartness by adding more or fewer lemon rinds when you steep the boiling water, which impacts the overall flavor. Or you can add more lemon juice or reduce the amount of sugar and/or water.
Lemonade can be easily transformed into a grownup cocktail by adding vodka, gin, or rum.
Citrus Juicer or Reamer: For extracting the juice from the lemons. A manual citrus juicer or a hand-held reamer makes juice extraction easier than trying to squeeze the juice by hand.
Measuring Cups: For measuring the sugar and water quantities.
Fine Mesh Sieve or Cheesecloth: For straining the lemon juice into the pitcher to remove any pulp and seeds.
Heatproof Bowl: Used for combining the lemon rinds and boiling water. It needs to withstand high temperatures without breaking.
Pitcher: To mix and store the lemonade after combining the lemon juice, sugar, and ice water.
Spoon or Stirring Utensil: For stirring the mixture in the pitcher until the sugar is fully dissolved.
Mint Sprig Garnish: Fresh mint adds a fragrant touch to your lemonade, making it visually appealing at the same time.
Lemonade Float: Add a scoop of vanilla ice cream to your lemonade for a creamy twist. The coolness of the ice cream and the tartness of the lemonade create a fun flavor combo.
Grilled Chicken Salad: A light salad featuring grilled chicken, mixed greens, and a lemon vinaigrette works beautifully with the lemonade. The citrus notes in both dishes make for a refreshing meal.
Savory Crostini: Top toasted baguette slices with cream cheese, smoked salmon, and a squeeze of lemon juice. This elegant appetizer balances the lemonade's tartness with creamy, savory notes.
Spicy Shrimp Tacos: Fresh shrimp with a zesty lime slaw pairs perfectly with the lemonade. The heat from the spices and the acidity of the lime will pair nicely with the drink's sweetness.
Basil Lemonade Mocktail: Mix a bit of fresh basil and soda water into your lemonade for a fizzy herbal twist.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments
August 1, 2009
I love this lemonade recipe. I also did as Deb-mom did and it was a lot easier for me. My husband isn't a big lemonade fan but he loves this. It isn't so much of hard work as it is time consuming but its well worth it.
This was so nasty, I made a LARGE batch, going to make Strawberry lemonade for a meeting. I've always had raves on my S-lemonade before...wanted to try harder and make it better. Had to throw out 3 gallons and make fruit punch. Tasted bitter, my husband thought it was grapefruit juice. My mistake, I believe, is that my water to cover the rinds was not hot enough, so I put it in the microwave for a minute to bring it back to a boil, then let it cool as instructed and added it to the lemonade. I ruined it. So, from the other reviews, this is probably a good recipe, but whatever you do, don't reheat the water with the lemon rinds still in it. Yucko!
June 15, 2007
This was delicious. It takes very little time to make and it is really worth it. Most lemonades are very sweet and you can't usually taste the lemony flavor, but this is all lemon!!!!!
May 2, 2007
I loved this recipe! We were out of anything else to drink, and we had fresh lemons in the fridge, so it was perfect. Thank-you!
April 21, 2007
This lemodeade is great! It was great! I loved it, and so did my dad! It was easy to make too. I'm only 12 and I made it myself!
July 3, 2006
This was a very good recipe because it was not too sweet like most lemonade. I recommend about 1/3 lime for each cup made. Makes it a little more sour but also adds a nice touch!
May 31, 2006
GR8 flavor with just the right tart to sweet ratio. Suggest the following to perhaps make recipe much easier and with the fullest flavor: 1. Dissolve sugar in 1&1/2C warm water which fits easily into a 2C measuring cup and easy to see if sugar is dissolved in glass measuring cup too. 2. Cut the reserved rinds into small pieces, about 2 or 3 pieces for each 1/2 lemon rind. This makes them easier to cover with boilng water and may give more flavor. 2. Use 1 and 1/2 cups of boiling water to pour over reserved rinds for better coverage. I boiled my water in the microwave in my 2 cup measuring cup previously used to dissolve my sugar. This assures all the sugar water is rinsed out well and gets back to the lemonade. 3.If you put the rinds in a small deep bowl this covers the rinds better to get more oil and flavor from the rinds. 4. Make sure to add dissolved sugar water and lemon rind water to only 6 cups of ice water as you are adding water to dissolve sugar and marinate (if you will) the rinds. Add all water just as and when the recipe says to do. so.
April 23, 2006
This is great tasting lemonade!! It will be a regular offering at the cottage this summer since it tastes better and is way better for you than the store-bought kinds. Thanks!!
January 21, 2006
this lemonade recipe was perfect for our fresh lemons off the tree. I don't quite know why it works so much better than just water and sugar, but it does. Thank You.