Nothing 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.
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.
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)
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