Homemade Lemonade w/ Variations

I’ve been craving homemade lemonade and think I will make some:
Makes about 2 quarts

•Lemons — 3 to 5
•Cold water — 6 cups
•Sugar — 3/4 cup

1.Squeeze lemons and pour the juice into a 2-quart pitcher. Drop one or two of the squeezed halves into the pitcher and pound gently with a wooden spoon to release the lemon oils.

2.Pour in the water and sugar and stir well to until the sugar is completely dissolved.

3.Adjust flavor with more lemon juice or sugar and chill well before serving.

•Single Serving: 1/2 to 1 lemons; 1 1/2 cups cold water; 3 tablespoons sugar. Mix in a tall glass.
•Limeade: substitute 6-8 limes for the lemons.
•Pink Lemonade: add 1 cup of cranberry juice.
•Limoonada (Middle East): Add 1 tablespoon of orange blossom water. Reduce the amount of sugar to between 1/3 and 1/2 cup. Lemonade in the Middle East is generally made less sweet.
•Crush a sprig of mint or some slices of fresh ginger with the lemon halves for a refreshing twist.
•Use honey instead of sugar.
•Use a mild iced tea instead of water for a great pick-me-up.

If are not going to drink the lemonade within a couple of hours, remove the lemon halves after about 15 minutes. If you leave them in too long they will turn the drink bitter.


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