Friday, September 20, 2013

Basic Lemonade

Lemonade is easy - as long as you don't mind juicing lemons. I don't mind as I love everything about lemons. The fragrant puff of lemon oil that plumes into their air when it's squeezed, the tangy, sour juice it yields, and all the versatile uses leave me loving a good lemon. Heck, I don't even like the color yellow, but few things in the kitchen are as beautiful to me as a bowl of lemons.

So back to lemonade being easy. It's all about ratios. You can adjust this make any size portion you want, which makes it fabulously versatile. As long as you keep the ratios, you should be fine. As always though when cooking, taste it often and make adjustments as necessary.

For absolutely superior lemonade, juice you're own lemons. I use a wooden reamer, but you can use the fork method, a hand held one, or a cradle one. I love my reamer, fyi. Make sure to strain your juice to avoid seeds, or if you like the pulp, use a spoon to fish out the seeds. Store bought lemon juice can be used, but it won't be as good. However, it is a lot easier than juicing lemons.


1 part lemon juice
1 part sugar
4 parts water


Mix together in a large pitcher or carafe and serve cold. Told you it was easy.

Serves 6

For those unfamiliar with the 'parts' concept, here is the idea of it. Pick a measuring device and designate that as one unit. For example, if I chose 'cups' as my unit for this, I would make the following:
1 cup water
1 cup sugar
4 cups water

However, if making it for a large group, you could do gallons and it would yield 6 gallons total rather than 6 cups. Make sense? Leave a comment if you have questions!

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