Prep 10 mins
Cook 30 mins
The name says it all! Takes some effort but well worth it. The recipe comes from Always in Season by the Junior League of Salt Lake City.
- Scrub the lemons well and cut into halves. Place into a large heat resistant pitcher. Add the sugar.
- Bring the water to a boil in a saucepan. Pour it over the lemons, stirring to dissolve the sugar. Cool for 20 minutes. Squeeze the juice from the lemons into the pitcher and discard the lemons. Strain the lemonade into another pitcher and chill until serving time.
- Serve over ice in tall glasses with a garnish of mint. Add a dash of grenadine for pink lemonade.
This is the best homemade lemonade I've ever had. It is just as good if not better than the stuff you get at the county fair. During the summer, I try to always have lemons around so I can make a cup when I want. To make a single cup, use 1 lemon, 1 cup of water, and 2 Tablespoons plus 2 teaspoons sugar (= 1/6 cup; not 1/4 cup like it says when you use the serving size converter... unless you like it sweet :). I don't bother heating the water. Instead, I use a cocktail shaker to dissolve the sugar in the water, then add the lemon juice and ice and shake away. A variation to this recipe is to add 1-2 oz. (2-4 Tbsp.) tonic water for a refreshing bitterness.
This is most excellent.