Lemonade recipe: 59 Photos
Best Homemade Lemonade Ever illustrations
FAQ
Instructions
- Juice the lemons and strain out the pulp. Halve the lemons, then squeeze the juice from the halves — you can do this manually with your favorite juicer or reamer. ...
- Combine the lemon juice and sugar to make a lemonade base. ...
- Add the water and chill. ...
- Serve with ice and lemon slices.
Start with the proportions of 1 cup of sugar, 1 cup of water, 1 cup of lemon juice. Reduce the sugar amount if you are using Meyer lemons or if you like your lemonade less sweet. (I usually use 3/4 cup of sugar.)
- Slice the lemons in half.
- Squeeze them into a large measuring cup. A citrus juicer or squeezer makes this process easier. There should be about 1 1/2 cups of lemon juice to make 2 quarts of lemonade.
- Remove any seeds.
- Combine the lemon juice and sugar, stir into the cold water. Serve over ice.
Juice lemons; you should have 1 cup juice. Combine juice, sugar, and water in a 1/2-gallon pitcher. Stir until sugar dissolves. Taste and add more water if desired.
Squeeze the juice of one lemon into a jug, add sugar to taste, elderflower cordial and mix well to dissolve. Put a few ice cubes in each glass, slice the remaining lemon and add to the glasses along with the frozen berries. Top up with sparkling water to taste and mix with a straw.