Lemon Jubilee: Lemonade in the Spring

March 29, 2010 § 1 Comment

Last week, I was lucky to get a huge bag of handpicked lemons from my friend Cheri.  I have enjoyed having these sweet flavored lemons around the kitchen so much, that I decided to create a series of recipes that showcase the wonderful flavor of lemons.  This recipe for lemonade is the first of several recipes that all celebrate the fresh warm weather taste of lemons.  Nothings says warm weather better than a cold glass of hand squeezed lemonade, and the warm weather definitely showed up this last weekend.  Enjoy.

Ingredients (makes a large pitcher):

  • 9 cups of water
  • 2  1/4 cups fresh squeezed lemon juice
  • 2 cups sugar

Directions:

1.  Heat 4 cups of water in a pot on med-low heat.  Do not boil the water.  Put the remaining water (5 cups) in a serving pitcher or jug.

2.  Dissolve the sugar in the warm water.  When the sugar is fully dissolved and the water is translucent, cool the simple syrup to room temperature.

3.  While the simple syrup is cooling, juice your lemons.  You can add more of less lemon juice depending on how sweet or tart you want your lemonade.

4.  Once cooled, add the simple syrup to the pitcher of water.  Add the lemon juice and cool completely before serving.  Add ice to the pitcher just before serving.

Variations of lemonade:

  • This lemonade is also great with fresh blended strawberries.
  • You could also make raspberry lemonade by muddling or blending raspberries (make sure you strain the raspberry puree if your don’t want all of the raspberry seeds to settle at the bottom of the lemonade).
  • Mint lemonade is also delicious.  Muddle some mint in the bottom of the pitcher before you add the water, simple syrup, and lemon juice.
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§ One Response to Lemon Jubilee: Lemonade in the Spring

  • Brandon says:

    Sorry to get a little side tracked, but have you ever made limoncello? I know that is the go to recipe for fresh lemons, but it never seems to be worth the time and effort.

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