Prep 15 mins
Cook 0 mins
From the Inquirer Magazine of the Philadelphia Inquirer, August 1998. Unwaxed lemons would be ideal for this if you can find them.
- Cut lemons in half lengthwise and slice thinly, as if for garnish.
- Mash them with the sugar and salt in a large, deep bowl or crock with an old-fashioned potato masher or heavy wooden spoon until the slices give up their juice, the sugar is dissolved and the juice is syrupy, about 5 minutes.
- Pour about half the lemon slices into a sieve over a bowl or pot, pressing the solids to release as much liquid as possible.
- Discard the solids and transfer the liquid to a serving pitcher.
- Repeat the process with the remaining lemons.
- Stir in the water until blended.
- Add ice cubes or chill, stirring just before serving over ice.
This lemonade is perfect. Just the right balance of tart and sweet. I will never buy pre-made lemonade or lemonade concentrate again.
This is wonderful...indeed real lemonade... I LOVE lemonade. This was tart, tangy and sweet and nice and lemony. I cut it down to make a one person serving it was incredible. I will be making this often...thank you so much for sharing CulinaryQueen.
OUTSTANDING!!! I had been looking for a recipe for "real" lemonade to serve for a crowd and this one did the trick. I tripled the recipe and it was perfect. Just the right amount of sugar made this not too sweet and just right for our gathering. Thanks CQ!!