Homemade Lemonade
We are going to make the most incredible homemade lemonade. We will create the perfect balance of tart and sweet using a quick simple syrup and freshly squeezed citrus.
Ingredients
- 1 1/2 cup Granulated sugar Provides a clean, neutral sweetness.
- 1 cup Water (for syrup) Use filtered water for the best taste.
- 7 cups Cold water (for lemonade) Keep chilled until ready to assemble.
- 1 1/2 cups Freshly squeezed lemon juice Requires about 8 medium or 6 large lemons.
Instructions
- Combine your one cup of water with the granulated sugar in a small, heavy-bottomed saucepan over medium heat. Stir the mixture gently but consistently to encourage the sugar crystals to dissolve, keeping it at a gentle simmer. Once the liquid turns completely clear, remove it from the heat and let this simple syrup cool down to room temperature.
- Place your lemons on a sturdy cutting board, press down firmly with the palm of your hand, and roll the lemon back and forth to soften it. Cut the lemons directly in half crosswise and use a handheld citrus reamer or a juicer to extract exactly one and a half cups of juice. Strain the juice through a fine mesh sieve into a large measuring cup to catch any unwanted bits.
- Pour your cooled simple syrup and your freshly squeezed, strained lemon juice into a large glass pitcher and give it a quick stir. Pour in the seven cups of perfectly cold water and use a long wooden spoon to mix everything thoroughly.
- Keep the pitcher perfectly chilled in your refrigerator. When you are ready to serve, fill tall glasses right to the brim with fresh ice cubes and pour the cold lemonade directly over the ice.
Notes
You can garnish your glasses for an extra touch of elegance with a thin slice of fresh lemon or a sprig of fresh mint. The simple syrup can be made well ahead of time and stored in an airtight jar in the refrigerator for up to three weeks. Leftover lemonade can also be stored covered in the refrigerator and will remain bright and fresh for about five days.