Prep 15 mins
Cook 0 mins
Add vodka to it, and you've got Mikes Hard Lemonade! Another Cook's Illustrated recipe. Look for large, slightly soft lemons—they tend to be extra-juicy. Store the lemonade in a covered container in the refrigerator for up to 3 days.
- 1 large lemon, sliced thin, ends discarded
- 1 1⁄2 cups sugar
- 7 cups cold water
- 2 cups fresh lemon juice (from about 12 lemons)
- ice (for serving)
- Using potato masher, mash lemon slices and sugar in deep bowl until slices release their juice and sugar begins to dissolve. Stir in water and lemon juice until sugar completely dissolves. Strain out lemon slices and chill or pour over ice before serving.
Great lemonade recipe! We used Splenda, which worked perfectly. Very refreshing! Just the right sweetness to balance the lemon. (Side note - Bill likes Bombay Sapphire gin when he spikes his lemonade; whatever works for you!) Made by a Saucy Senorita for ZWT5.
Cool and refreshing - it's almost 90 today - this hit the spot! I cut down to one serving, which called for 1/4 cup sugar I cut this almost in half and it's perfect. Made for ZWT5 by one of the Cooks With Dirty Faces.
Made a full recipe for a backyard BBQ with friends today & everyone loved it! Very refreshing, easy to make & a perfect balance between sweet & tart. We brought vodka but alas, it's not a gluten free brand so we couldn't use it there. Next time we make it at home we'll test drive the hard lemonade. :) Thanks for sharing GW! Made & enjoyed for ZWT5 - Ali Baba's Babes.