Two key ingredients to making the perfect lemonade are: simple syrup and freshly squeezed lemons. Nothing says summer like the taste of a tall glass of chilled homemade lemonade.
The proportions will vary depending on how sweet and strong you like your lemonade, and how sour your lemons are to begin with. Late season lemons are less sour than early season lemons. Meyer lemons are sweeter than standard lemons. Start with the proportions of 1 cup of sugar, 1 cup of water, 1 cup of lemon juice. Reduce the sugar amount if you are using Meyer lemons or if you like your lemonade less sweet.
Prep time: 10 minutes Yield: 6-8 glasses
- 1 cup white granulated sugar*
- 1 cup water
- 2 to 3 cups cold water
- 1 cup lemon juice (4-6 lemons)
- Crushed Ice
- 1 lemon sliced for garnish
- To make the simple syrup, place the sugar and water in a small saucepan and bring to a simmer and then lower to medium. Make sure that the sugar has completely dissolved and then remove from heat.
- Juice 4 to 6 lemons (depends on the size of the lemons) to yield one cup of juice and add the juice to the saucepan. Boil on medium heat for 2 minutes and remove from heat.
- Pour the saucepan contents into a pitcher. Add 2 to 3 cups of cold water, stir and refrigerate for 30-40 minutes. Serve with crushed ice.
“When life gives you lemons, make lemonade.”
Elbert Hubbard (1856-1915)