Wes Homemade Lemonade Recipes

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:

• Remove the zest from 2 lemons in wide strips with a vegetable peeler, then juice enough lemons to make 2 cups. Refrigerate the juice.
• Combine the sugar, lemon zest and 1 1/2 cups water in a medium saucepan. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 2 minutes. Transfer to a pitcher and refrigerate until cold, about 1 hour.
• Remove the lemon zest from the syrup. Pour 3 cups cold water and the lemon juice into the pitcher and stir. Remove 1 cup of the lemonade to a bowl and add 3 cups water. Divide the watered-down lemonade mixture between 2 ice cube trays and freeze until solid, about 2 hours. Refrigerate the pitcher of lemonade until ready to serve.
• Add some lemonade ice cubes to the pitcher along with a few lemon slices. Serve in cups with the remaining lemonade ice cubes.

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:

• 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:

• Blitz the lemons in a food processor or blender with half of the sugar, some ice cubes and 500ml/18fl oz water. Strain the juice into a jug and reserve.
• Tip the lemon pulp back into the food processor. Add the rest of the sugar, more ice cubes and 500ml/18fl oz water and blitz again. Strain this into the jug with the reserved juice (discard the pulp). Serve with lots of ice.

Steps:

• Place sugar and 2 cups of water in a sauce pan.
• Heat until sugar dissolves Pour sugar water, lemon juice and remaining water into a gallon pitcher.
• Chill for several hours or overnight.