When cleaning out the fridge last night, Tad and I discovered we had about six lemons. At the risk of sounding cliche, I decided to make a batch of homemade lemonade. (I know, not exactly a January activity, but it’s gotten up to the mid-50’s today and I felt like celebrating! Also, I have pregnancy-related cravings for all things sour!)
I found a recipe here which I followed almost completely.
This is the basic ratio, and it makes 6-7 cups of lemonade.
Ingredients
1 cup sugar (if you like less-sweet lemonade, use 3/4 cup)
1 cup water
1 cup lemon juice (I used pulp too) – will need 4-6 lemons (I used 4 small and one larger)
3-4 cups cold water (I used 3, but you may need 4)
Heat the water (1 cup) and the sugar in a saucepan on the stovetop until the sugar has dissolved. While it is heating, squeeze the lemons to yield one cup of juice. Roll the lemons firmly against the counter top a little bit before you cut them in half and squeeze. Strain out seeds and pulp, if desired (I like pulpy lemonade).
Combine the sugar-water and lemon juice in a pitcher. Add 3 to 4 cups of very cold water to achieve desired dilution. Add more lemon juice if too sweet; add more sugar if too sour.
Chill until cold and enjoy!
Image courtesy of Corbis
