Marthas Extra Lemony Lemonade Recipes

Steps:

• In a large saucepan, heat sugar and 1 cup water over medium-high heat, stirring, until sugar dissolves; remove from heat.
• Stir in lemon juice and 6 cups water. Strain, if desired, into a large container; refrigerate until cool, 30 to 40 minutes. Serve over ice.

Steps:

• Bring water and sugar to a boil in a small saucepan, stirring occasionally, until sugar dissolves. Let cool.
• Mix sugar syrup and lemon juice in a nonreactive 9-by-13-inch baking dish. Cover, and freeze overnight. (Lemonade can be frozen for up to 3 days.)
• Using a fork, break frozen lemonade mixture into chunks, and transfer to a large bowl. Whisk, breaking up chunks, until slushy. Divide slush among glasses. Squeeze 1 lemon wedge over each glass, drop it into glass, and serve immediately.

Steps:

• For the lemonade: Slice off both ends of the lemons. Quarter both lemons lengthwise. Trim the segment wall (any pithy white parts) from the tips of each quarter and remove any seeds. Add the trimmed lemon quarters to a regular or high-powered blender. Pour in the sugar and 1 cup of water. Blend until completely smooth, about 30 seconds to 1 minute. Add 4 more cups of water to the blender and blend until the liquids combine, another 5 to 10 seconds.
• For the mix-ins: At this point, you can add the blueberries, strawberries or mint to flavor your lemonade, and blend again until smooth.
• If you are using a high-powered blender, you can pour this directly from the blender into a glass over ice, or transfer to a covered pitcher or jar and refrigerate for up to 1 week.
• If you are using a standard blender, you will need to strain your lemonade through a fine-mesh sieve to remove the bitter pulp that remains. Use a rubber spatula to press juice out of the pulp in the strainer. Discard the pulp and serve the lemonade over ice.

Steps:

• Juice halved lemons (you should have about 1 1/2 cups). In a small saucepan, bring sugar and 1 1/2 cups water to a simmer, stirring until sugar is dissolved. Add lemon rinds; cook over medium until mixture is syrupy, about 12 minutes. Strain; let cool completely.
• Muddle mint with syrup in a pitcher. Stir in juice and 4 cups cold water. Top with ice and lemon slices; serve.

Steps:

• Strain lemon juice through a fine sieve into a pitcher. Add sugar, stirring until it dissolves. Stir in water.

Steps:

• In a small saucepan, combine sugar and 2 1/2 cups water. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Remove from heat; let cool.
• In a punch bowl or large container, combine the lemon juice, sugar syrup, remaining 4 cups water, and ice. Stir well to combine. Thinly slice remaining lemon, and add to lemonade. Serve.