Perfect Lemonade Real Lemons And Sugar Recipes

Steps:

• Make simple syrup by heating the sugar and 1 cup water in a small saucepan until the sugar dissolves completely.
• While the sugar is dissolving, juice the lemons.
• Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength.
• Refrigerate 30 to 40 minutes. If the lemonade is a little sweet, add a little more juice.
• Serve with ice and sliced lemons.

Steps:

• In a large saucepan, heat the sugar and 4 cups water until the sugar is dissolved and the mixture is hot. Allow to cool, and then place into a large drink dispenser or jug. Add 2 gallons cold water, the lemon juice and lemon slices and stir to combine. Refrigerate and allow to chill completely.
• Serve over ice.

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:

• Remove wide strips of zest from 2 lemons with a vegetable peeler (do not remove the pith). Make 2 cups simple syrup (recipe below), adding the lemon zest before heating. Let cool, then pour into an ice-filled pitcher. Stir in 1/2 teaspoon salt, 2 cups each fresh lemon juice and water, and some lemon slices.
• Simple Syrup: To make 2 cups simple syrup, bring 1 1/2cups each sugar and water to a boil, stirring until dissolved. Let cool.

Steps:

• Tip the lemons, sugar and half the water into a food processor and blend until the lemon is finely chopped.
• Pour the mixture into a sieve over a bowl, then press through as much juice as you can. Top up with the remaining water and serve with plain ice or frozen with slices of lemon and lime.

Steps:

• Stir together sugar and 1/2 cup boiling water until sugar dissolves.
• Stir in lemon rind, lemon juice, and 5 cups cold water.
• Pour into a 2 quart pitcher.
• Chill 8 hours.
• Serve over ice.

Steps:

• Dissolve sugar in boiling water.
• Add lemon rind & juice.
• TO SERVE:.
• Combine cold water, lemon mixture & ice in a large pitcher.
• Stir well.
• If desired, garnish each serving with a sprig of fresh mint &/or a cherry.

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:

• Mix together all three ingredients in a jug and enjoy!

Steps:

• In a large pitcher, combine fresh lemon juice and water. Stir in brown sugar until it dissolves. Stir in ice cubes.

Steps:

• Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
• While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
• Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
• Serve with ice, sliced lemons.

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.