Make Perfect Lemonade
Wanna know how to make lemonade without all that squeezing? Here’s a recipe from old rural family tradition. Farm wives would make their lemonade this way using water from nearby streams and serving with thin crisp sugar cookies. Doesn’t that just sound delightful? I’ve had this recipe for years and will never make lemonade any other way. You really don’t need those fancy squeezers!
The general rule of thumb is to use 1 lemon and 1/2 cup sugar for each quart of water. There is no exact recipe because 1. lemons come in different sizes and 2. lemons, just like our palates are different. So, here’s the deal, you don’t get to taste until after the steeping process so if you like more of a lemony taste, squeeze in more lemons. I know, squeezing involved but this is optional and it’s very minimal. Play around with the recipe. The key here is the method. Follow it and you’ll acquire the perfect balance every time.
- Roll lemons until soft
- Slice them thinly then place in a pitcher.
3. Add sugar to lemons and mix a little. Place mixture in the fridge and let steep for one hour. Never heard of steeping? Steeping just means to soak something in a liquid to extract flavor. What steeping does in this case is extract flavor from the rinds.
4. After an hour or so, add water. Mix and enjoy!
