Basic Lemonade

Tip – To get maximum juice and flavor from lemons, microwave them
on high for 10-15 seconds before squeezing.

Tip – If you don't want to fork out cash for an electric juicer,
use, well, a fork. Roll the lemon against a hard surface for a few
moments before slicing it open. Once it's halved, prick the open
side with the fork tines a few times, and then twist them against
the sides in a circular motion until you've squeezed out every
last drop.

Tip – To make simple syrup, stir 2 cups sugar and one cup water in
a small saucepan, and bring to a gentle boil. Simmer until the
mixture is slightly thickened. Remove from heat, and let it cool.
Syrup can be stored in a clean, sealed jar in the refrigerator
until it's needed.


Basic Lemonade

2 – 2 ½ dozen lemons - freshly squeezed
1 - 2 cups simple syrup
1 - 4 cups cold water (to taste)

Stir the lemon juice and 1 cup each of the water and simple syrup
into a large pitcher. Sample, and continue to stir in additional
water and syrup to taste.

(Note - it might seem like a LOT of lemons for that little water and syrup, but keep in mind that simple syrup is much sweeter than regular sugar, as the heat super-concentrates it, and the recipe is calibrated to allow for ice melting and diluting the drink.)


It's great served plain over ice, but why stop there?

Add-ins

- Mix equal parts lemonade and iced tea for a classic Arnold
Palmer or Half and Half.

- Drop in a cup or two of your favorite summer fruit or herbs, and
use a wooden spoon to muddle them at the bottom of the pitcher for
a cool, infused twist.

- Spike it up with a few shots of your favorite whiskey, vodka, or
tequila.

- Freeze it into ice cubes, so your drinks stay cool and
undiluted.