3 days ago
Old fashioned classic lemonade
yield: 6 servings
i like to chill this in the refrigerator for a few hours or overnight before serving. this recipe is a bit more complicated than just adding lemon juice, water and sugar but the taste is much richer, and i believe, well worth the effort.
6 lemons - 1 cup of freshly squeezed lemon juice
6 cups water
1 cup sugar
pressing down with your hand, roll the lemons back and forth on a hard surface to release their juices. cut lemons in two and squeeze out juice reserving the lemon rinds and place the rinds in a large bowl. you can strain the juice if you like to remove the pulp, or leave the pulp if you prefer.
boil 4 cups of water.
place the sugar in a bowl and cover with 1 cup water and stir to dissolve.
cover the lemon rinds with the other 3 cups of boiling water and let this sit for about an hour and you will have lemon infused water. discard the rinds.
in a large pitcher, combine the lemon juice, the dissolved sugar water, the 3 cups of lemon infused water and the remaining 2 cups of water.
garnish with mint and lemon slices if you like.