On a sweltering summer day, there is nothing more refreshing than an ice cold glass of homemade lemonade!
Here are 5 tips to help you make the best glass of lemonade ever!
Have plenty of lemons.
A regular sized lemon yields about 3 tablespoons of juice. To make enough lemonade for about 6 glasses, you will need at least 5 or 6 lemons. If you’re buying lemons in a big bag (they are a little less expensive when purchased this way), just be sure to turn the bag around and inspect them carefully to make sure none are moldy.
Make sure the lemons are at room temperature.
Room temperature lemons will yield more juice than cold lemons. To further break down the membranes to get even more juice, roll the lemon against the counter using your palm.
Simple syrup is the best way to sweeten your lemonade.
Simple syrup is a cinch to make. Simply boil equal parts granulated sugar and water together just until the sugar dissolves. It’s best to chill it before using to sweeten the lemonade - so make it in advance. It keeps indefinitely in the fridge.
Be wise about ice.
On a hot day, ice can melt quickly and dilute your lemonade. The best solution is to plan in advance and make lemonade ice cubes. Another option is to make a large ice ring that melts more slowly than traditional ice cubes.
Give your lemonade a twist.
Adding fruit purees can give your lemonade a fun twist. Strawberries, raspberries, peaches, and even watermelon all make yummy lemonades. Just add the puree to basic lemonade recipe. Taste as you go in case you need to adjust the sweetener.
This is Jennifer Chandler with The Weekly Dish. Bon Appetit!
Makes six 8-ounce servings
- 1 cup fresh squeezed lemon juice
- 2 cups simple syrup (recipe below)
- 3 cups water
Place the lemon juice, simple syrup, water, and ice in a pitcher and stir together. Serve chilled.
Makes approximately 1 cup
- 1 cup granulated sugar
- 1 cup water
Place the sugar and water in a small saucepan and stir together. Bring to a boil over high heat. As soon as the sugar dissolves, remove from the heat. Let cool and then transfer to a mason jar. Place in the refrigerator and chill until ready to use.