Savoring the Season: Making Lemonade

PUBLISHED ON: 01.25.2014

Lemonade is iconic of summertime in America.  So, why would I post a recipe for fresh lemonade in the dead of winter when most of the country is in a deep freeze?  The reality is that lemons are a winter fruit  (grown in warmer parts of the country) and now is the time to enjoy fresh homemade lemonade.

I used my Meyer lemons that I harvested this season from my backyard tree.  Meyer lemons are not as “mouth puckering” as other varieties and is believed to be a cross between a Lisbon or Eureka lemon (most common in the grocery store) and a mandarin orange. This makes for a slightly sweeter lemon that has more floral notes and is perfect for lemonade.

Would you believe that I have never made fresh homemade lemonade?  Never, until recently.  There is no turning back, I am hooked.  This will make a beautiful addition to our Sunday Supper gatherings.

Perfect Lemonade
Serves 6
Recipe from Simply Recipes

1 cup sugar (can reduce to 3/4 cup)
1 cup water for the simple syrup
1 cup fresh lemon juice 
3 to 4 cups cold water to dilute
1.  Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
2.  While the sugar is dissolving use a juicer to extract the juice from 4-6 lemons, enough for one cup of juice.
3.  Add the juice and the sugar water to a pitcher.  Add 3-4 cups of cold water, more or less to the desired strength.  Refrigerate 30 to 40 minutes.  If the lemonade is still a bit sweet add more lemon juice.


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