Make a simple syrup. Add sugar and 2 cups of water to a saucepan. Bring to a simmer and stir until sugar is dissolved. Remove from heat and cool to room temperature. Juice your lemons. Strain the lemon juice through a fine mesh sieve into a pitcher. Combine syrup, lemon juice, and pureed strawberries. Stir to combine. Chill.
In a large heat-proof container, dissolve sugar in boiling water. Cool. Add fresh squeezed lemon juice and peel; mix well. Cover and store in the refrigerator for up to 1 week. Makes about 5 1/2 cups of syrup. That is 17 – 22 glasses of lemonade depending on the strength you mix it.
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.
Watermelon Lemonade. Treat this like you would an Arnold Palmer, combining half watermelon juice, half lemonade. Pro move: Freeze watermelon chunks to use instead of ice cubes. As they thaw, your
Instructions. In a small saucepan, combine the sugar and 1 cup of water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let cool. In a large pitcher, combine the cooled sugar syrup, fresh lemon juice, and 3 cups of water. Stir well.
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how to make the best homemade lemonade
