Fresh-Squeezed Lemonade

by Cate on June 26, 2008

fresh-lemonade-small.jpgNothing says summer more than a glass of fresh squeezed lemonade. Well, maybe Jersey tomatoes. Oh and blueberries. But you get my drift. As much as I love fresh squeezed lemonade, I have managed to go nearly 38 years without ever having made it myself at home. I kind of stuck with Country Time Lemonade. I know, it seems silly that I haven’t made it. To tell you the truth, it’s always been because of the whole simple syrup step. Just some dumb mind block.  Even though it only takes a few extra minutes, it always seemed easier to just mix powder and water together and call it a day. Silliness.  Laziness.

Until recently…

I’ve been promising Nicholas, my fellow little lemonade lover, that we would make lemonade at home this summer. And then when I spied a recipe for lemonade that omitted the whole simple syrup step altogether, I was even more eager to follow through on my promise. Last night was the night. Armed with 10 organic lemons from Whole Foods, we made half a batch of lemonade. Tomorrow’s mission is to find a pitcher large enough to accommodate a full recipe, but halving worked just fine in the meantime.

It does take a few minutes to squeeze the juice out of ten lemons, but I promise the effort is worth it. When drinking lemonade, I tend to find that it’s either too tart or too sweet, but I’ve got to say, this one was perfect. It was tart, but not so tart that I found myself reaching to add more sugar. In just a few hours, the entire pitcher we made was gone, devoured by adults and kids alike with refills all around.

So go on and taste a bit ‘o summer. You’ll be glad you did.

Fresh-Squeezed Lemonade
Recipe courtesy of Cooking Light, July 2003

3 cups fresh lemon juice (about 20 lemons)
2-1/4 cups sugar
12 cups chilled water

Combine juice and sugar in a one-gallon container; stir until sugar dissolves. Stir in water. Serve over ice.

Yield: 16 servings (serving size: 1 cup)

Nutritional Information
CALORIES 120(0.0% from fat); FAT 0.0g (sat 0.0g,mono 0.0g,poly 0.0g); IRON 0.1mg; CHOLESTEROL 0.0mg; CALCIUM 7mg; CARBOHYDRATE 32.1g; SODIUM 6mg; PROTEIN 0.2g; FIBER 0.2g

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{ 6 comments… read them below or add one }

The Sister In-Law June 27, 2008 at 6:17 am

I remember my grandmother making lemonade when we were kids and she never used syrup… good old sugar. Ah those were the days :)

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The Neighbor Husband June 27, 2008 at 9:05 am

Very relaxing picture. The sun makes it.

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The Neighor (wife) June 27, 2008 at 10:08 am

This was so good. I tend to say away from Lemonade because it’s always too tart for me. I’m a sweet tea/ice tea person. But, I LOVED LOVED LOVED this Lemonade. I could have had the whole pitcher. I’m even going to make this at home.

Yes, I’m going to sqeeze the lemons.

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Rachel June 28, 2008 at 9:42 pm

They do this same thing around here at Fairs, except they do it in individual sizes. They squeeze half a lemon, add a teaspoon of sugar, fill cup with water, stick another cup on top (like you were shaking a mixed drink) shake vigorously and voila one cup of absolutely the best lemonade you’ll ever have!!

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Cate June 28, 2008 at 10:34 pm

Rachel, you’re right, they definitely do, but I never knew the ratio for an individual glass. Will try yours tomorrow. :)

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Angel July 19, 2008 at 1:56 pm

Just got this recipe from a Lemon Shake-up vendor at the fair.

Add to 16 oz of water and ice:
1/2 a lemon, squeezed and cut up
1/4 cup sugar

shake shake shake …viola! One delicious and refreshing lemon shake up! Ahhhhhhhhh!

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