Classic Lemonade

Published July 1, 1998.

Why this recipe works:

For a lemonade recipe full of lemon flavor, balanced by just the right amount of sugar, we mashed sliced lemons with sugar until a syrup was produced (thereby releasing all of the citrus oils and fully dissolving the sugar), then combined the lemon mixture with the correct amount of water.

For a lemonade recipe full of lemon flavor, balanced by just the right amount of sugar, we mashed sliced lemons with sugar until a syrup was produced (thereby releasing all of the citrus oils and fully dissolving the sugar), then combined the lemon mixture with the correct amount of water.

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Yields about 1 1/2 quarts, serving 6 to 8

If you like, scrape the pulp from a couple of mashed lemon slices into the pitcher to make a more pulpy lemonade. Adding one tablespoon of grenadine turns the lemonade pink and imparts extra sweetness.

Ingredients

Detail ja98 lemonade article
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