Best Lemonade Ever Recipes

Steps:

• In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
• Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Steps:

• Squeeze juice from lemons into a bowl. Set lemon rinds aside; strain lemon juice into a large pitcher.
• Add sugar and ice water; stir until sugar is dissolved.
• Set aside. Place lemon rinds in a bowl and add boiling water. Let stand until water is cold. Discard rinds, add water to picher and stir well. Refrigerate until well chilled.

Steps:

• Wash lemons under warm water. Roll them on the countertop with the palm of your hand to get them ready for juicing. Cut the lemons in half through their bellies. Juice lemons using either your hands or a juicer, reserving 2 lemon halves. Add the lemon juice to a pitcher. Add sugar and water and stir until sugar has completely dissolved. Add ice cubes and the reserved lemon halves.

Steps:

• Bring lemon peel, sugar, and water to a boil; boil for 30 seconds. Remove from heat and add the lemon juice. Cool to room temperature and store syrup in the refrigerator. For each glass of lemonade use 1/4 cup of syrup with a cup of fizzy water or plain water. To make lemonade ice cubes, stir 2 tablespoons of syrup per cup of water and freeze as lemonade ice cubes.

Steps:

• Scrub the lemons well and cut into halves. Place into a large heat resistant pitcher. Add the sugar.
• Bring the water to a boil in a saucepan. Pour it over the lemons, stirring to dissolve the sugar. Cool for 20 minutes. Squeeze the juice from the lemons into the pitcher and discard the lemons. Strain the lemonade into another pitcher and chill until serving time.
• Serve over ice in tall glasses with a garnish of mint. Add a dash of grenadine for pink lemonade.

Steps:

• Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing.
• In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Adjust water to taste. Chill and serve over ice.

Steps:

• Peel the rinds from the 5 lemons and cut them into 1/2 inch slices. Set the lemons aside.
• Place the rinds in a bowl and sprinkle the sugar over them. Let this stand for about one hour, so that the sugar begins to soak up the oils from the lemons.
• Bring water to a boil in a covered saucepan and then pour the hot water over the sugared lemon rinds. Allow this mixture to cool for 20 minutes and then remove the rinds.
• Squeeze the lemons into another bowl. Pour the juice through a strainer into the sugar mixture. Stir well, pour into pitcher and pop it in the fridge! Serve with ice cubes.

Steps:

• Wash lemons and peel off all the zest using a vegetable peeler. Set peeled lemons aside. Add the lemon zest to a bowl and cover with sugar. Toss to combine. Cover and let sit for a minimum of 2 hours, or up to overnight.
• Bring water to a boil in a pot over high heat; turn off heat and pour in the lemon-sugar mixture. Stir and let sit until the sugar is completely dissolved, about 5 minutes.
• Pour through a mesh strainer back into the same bowl and discard the zest. Let cool to room temperature, 20 to 30 minutes.
• Cut the lemons in half and squeeze into the bowl. Pour lemonade into a serving pitcher. Wrap in plastic wrap and chill thoroughly before serving over ice, at least 2 hours.

Steps:

• Combine lemon juice, sugar and club soda stirring well to dissolve sugar.
• Add sliced lemon to pitcher.
• Chill.
• Enjoy!

Steps:

• Cut the LEMONS in half. Spoon out PULP over pitcher. Add Pulp.
• Slice STRAWBERRIES in half. Add to pitcher as well.
• Stir in cold WATER and SUGAR.
• FREEZE for 45 minutes or until slushy or add ice and blend or keep cubes whole.
• ENJOY!

Steps:

• Combine sugar and 1 cup water in a small saucepan. Stir to dissolve sugar while mixture comes to a boil. Set aside to cool slightly.
• Meanwhile, roll lemons around on your counter to soften. Cut in half lengthwise, and squeeze into a liquid measuring cup. Add pulp to the juice, but discard any seeds. Continue juicing until you have 1 1/2 cups fresh juice and pulp.
• Pour 7 cups ice-cold water into a pitcher. Stir in lemon juice and pulp, then add simple syrup to taste. Add ice.