Homemade fresh lemonade made with freshly squeezed lemons and simple syrup.

Homemade Fresh Lemonade

I admit, there are some pretty good frozen lemonade concentrates out there, but a holiday like Memorial Day, 4th of July and Labor Day, just calls for something special and that means fresh, homemade lemonade to me. This one, adapted from Southern Living, begins with a simple syrup, which really helps to provide that perfect balance between tart and sweet. Be careful not to over-boil the syrup though ... you don't want to make candy!

I hope that you give this a try. Although I love using frozen concentrate in a rush, it really cannot compete with fresh homemade lemonade made from lemons you just juiced yourself. Your guests will be very impressed.

If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Homemade Fresh Lemonade

©From the Kitchen of Deep South Dish

Prep time: 10 min |Inactive time: 8 hours |

Yield: About 6 servings

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Ingredients

• 1/2 cup of boiling water
• 1-1/2 cups of granulated sugar
• 1-1/2 cups of freshly squeezed lemon juice (about 8 lemons)
• Zest of one lemon
• 5 cups of cold water
• Additional sliced lemon for garnish, optional

Instructions

First we'll make a simple syrup by heating 1/2 cup of water of water in microwave to boiling. Put the sugar in a 4-cup glass Pyrex bowl or measuring cup; add the boiling water and stir. Return to the the microwave and heat for about 3 minutes, stopping at 1 minute intervals to stir. Heat until mixture becomes clear and slightly thickened. Do not overboil or you will end up making candy! Set mixture aside to cool.

Using a microplane, zest one of the lemons; set aside. Squeeze the juice from about 8 lemons or until you have 1-1/2 cups of lemon juice. Set aside.

Once the simple syrup has cooled, whisk together the lemon juice, zest and cold water. Whisk in the simple syrup and pour into a container or glass pitcher. Refrigerate overnight or for at least 8 hours.

Serve in tall glasses over ice and garnish with lemon slices, if desired.

Source:  http://deepsouthdish.com

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Posted by Mary on May 21, 2009

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