A Perfect Glass of Lemonade
  • 1 cup water
  • 1¾ cups sugar
  • 1 ½ cups freshly squeezed lemon juice
  • additional water
  • ice
  • Sliced lemon for garnish
  1. Combine water and sugar in a medium saucepan and bring to a boil. Whisk to dissolve sugar. Remove from heat and let cool. I often make a double or triple batch and keep it in the fridge to sweeten tea or other "adult" drinks. If you are making extra you will need about 2 cups for this recipe.
  2. Pour the simple syrup into a 2 quart pitcher along with the 1½ cups lemon juice. Stir and add enough water to make 2 quarts. Stir and serve over ice. Check for perfect blend of sweet and tart. Just add more simple syrup if you want a sweeter lemonade or more lemon juice if you find it too sweet.
Cook's Notes:
  1. To juice lemons: Put the lemon in the micro for about 15-20 seconds and then roll on counter pressing firmly and it will release more juice. It will probably take 8-10 large lemons. If you get extra just freeze in ice cube trays.
  2. You can also juice extra lemons and freeze in 1½ cup increments so all you have to do is thaw the juice and you would be ready to go!
  3. I have a handy lemon/lime juicer that I got at Williams-Sonoma that catches the seeds. I do juice the lemons into a bowl with a strainer over it, because my kids have a strong dislike of pulp.
  4. We sometimes mix with a carton of partially thawed strawberries to make strawberry lemonade.
Recipe by Sunflower Supper Club at https://sunflowersupperclub.com/a-perfect-glass-of-lemonade/