Nothing says summertime like a nice cold glass of lemonade. And, of course, I don’t mean chemicalade from canned powders or high fructose corn syrup from Minute Maid.
And, the good news is that this is really, REALLY great. You will want to keep drinking but also be able to stop. And, I will wager that you will make it again if you do so once.
- For the sweet, make a simple syrup by adding 1 cup of sugar to 1 cup of water and bringing to a boil, stirring occasionally until the sugar melts. Allow to cool.
Feel free to use raw sugar or turbanado to make the simple syrup. And use less of it for a lighter drink.
- For the tart, squeeze yourself one cup of lemon juice. This can be 5-8 lemons. So go ahead and buy that bag.
I squeeze the lemons straight into the Pyrex measuring cup, and when I get to the cup mark, I pour it through a strainer to remove the seeds. Add the pulp back if you wish.
- Add the lemon juice to 8 cups of water. Mix in the simple syrup, and stir.
Store the lemonade in a large glass pitcher, individual mason jars, or repurposed tomato sauce jars.
Note: This makes 10 8 ounce servings, at 84 calories each.