Old Fashioned Homemade LemonadeI 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 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.
Recipe: Old Fashioned Homemade Fresh Lemonade©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 8 hours | Yield: About 6 servings
- 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
Make a simple syrup by bringing 1/2 cup of water and the sugar to a boil. Boil for 3 minutes, stirring regularly and heating until mixture becomes clear and slightly thickened. 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. Add the juice to a 2 quart pitcher along with the zest and cold water. Whisk in the cooled simple syrup and refrigerate overnight or for at least 8 hours. Serve in tall glasses over ice and garnish with lemon slices, if desired.
Lemon-Lime: Add in 1/2 cup of fresh lime juice and lime slices.
Pink Lemonade: Add 1/8 to 1/4 cup grenadine, cranberry or pomegranate juice, or to taste.
Strawberry Lemonade: Prepare as above, except process 1 pound of rinsed and hulled strawberries in a blender or food processor. Strain, using a sieve, into the prepared lemonade.
Blueberry Lemonade: Prepare simple syrup as above. Add in 1 cup of fresh blueberries, reduce to a simmer and cook until berries pop and release. Strain, using a sieve and set aside to cool. Whisk into the lemonade as above.
Peach Lemonade: Prepare simple syrup as above. Process 1-1/2 pounds of fresh peaches, peeled, pitted and sliced in a blender or food processor. Strain, using a sieve, into the prepared lemonade.
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©Deep South Dish
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