Simply the best tasting home made fresh lemonade recipe we have ever found and tried!
2 cups freshly squeezed lemon juice, strained (about 12 lemons)
4 cups water
1/2 cup sugar, or more to taste
1 to 2 lemons, very thinly sliced for serving
Ice for serving
Sprigs of mint for garnish
Pour strained lemon juice into large pitcher (preferably clear glass). Add the water and the sugar. Stir until sugar dissolves.
Add sliced lemons and fill pitcher with ice before serving.
Serve lemonade in tall glasses with sprigs of mint, if desired.
Recipe makes 1-1/2-quarts.
Did you know...
Lemons are the best liver detoxifiers! In addition, lemons contain high amounts of vitamin C, a vitamin needed by the body to make a substance called glutathione. Glutathione reduces the likelihood of negative effects from environmental chemicals.
Three ways to jazz up your next pitcher of lemonade:
- Add cranberry juice cocktail, to taste, for instant pink lemonade.
- Freeze lemonade in ice-cube trays. Pulse in a food processor, a few cubes at a time, then serve in frosted glasses for an old-fashioned soda fountain slush.
- Toss in a cup or two of frozen strawberries in place of ice to a pitcher of lemonade. The berries keep the lemonade cold and impart a wonderful color and flavor!
Herbal Variation: Lavender Lemonade
Hidcote lavender turns lemonade rosy pink. Other varieties turn it a paler color. For that extra touch, garnish lemonade with fresh lavender sprigs.
1 cup sugar
1/4 cup fresh or 1 tablespoon dried lavender blooms stripped from stems
1 cup freshly squeezed lemon juice, strained
Lavender sprigs for garnish
- Combine sugar with 2 1/2 cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar.
- Add the lavender blooms to the sugar water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours).
- Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 1/2 cups water. Stir well and watch lemonade change color.
- Pour into tall glasses half-filled with ice or refrigerate until ready to use. Makes 6 cups.
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