There’s nothing quite as refreshing as a nice, cool glass of homemade lemonade on a hot summer day. And I think you know what I mean. Lemonade brings back memories for me. Memories of squeezing lemon after lemon after lemon and accidentally pouring in too much sugar too many times to count. And mom saying you can only have one glass of lemonade and after that you have to have water with your dinner. After all these years of drinking lemonade made with real lemons, when I drink lemonade made of powder or bottled lemon juice at a relative’s house, I can really taste the difference. Sure, making lemonade out of the over-sweetened lemonade powder is inexpensive, but when it comes to taste and quality, the proof is in the pudding. You can’t convince me that there’s anything better than homemade lemonade made from real (organic) lemons!
One thing you may need to make this lemonade is one of these nifty lemon juicers to aid in the process of extracting the juice from the lemons. I’ve had this one for about 2 years now, but in my earlier years, we squeezed all of these lemons my hand. But there’s no shame in using your hands if you can’t get a hold of a lemon juicer like the one I recommended above.
My family has always had a place in their heart for homemade lemonade. Who doesn’t love a glass of fresh lemonade to sip while they’re dipping their feet in the pool? Or jumping around in the sprinkler? Or chilling out at a barbecue?
There really is nothing better than a glass of lemonade to help you beat the heat and enjoy your summer. It’s like a little glass of sunshine! Homemade lemonade is really hard to mess up, also. It doesn’t take a rocket scientist to squeeze a couple of lemons!
Here’s the recipe:
- 6 - 8 organic lemons
- 1 cup unbleached pure cane sugar
- 6½ cups cold water
- Ice, as needed
- In a pitcher, combine the water and sugar. Stir until sugar is dissolved, 3-5 minutes.
- Squeeze the lemons with a lemon or citrus juicer. They should yield about 1 cup of juice. Add the lemon juice to the pitcher with the water and sugar. Stir and serve with ice.
This post is linked to Kelly the Kitchen Kop’s Real Food Wednesday blog carnival.