Aunt Minnie’s lemonade:

Take four lemons, wash very well (prefer organic pesticide-free lemons) cut into four pieces and put in heavy pitcher with 3/4 cups sugar. Press and crush with a wooden spoon, then add ice-cubes and water to fill pitcher.

Homemade Lemony Lemonade:

Squeeze three lemons, add the juice to 1/2 cup sugar and stir until sugar is dissolved. Add one quart water and fresh mint leaves, chopped finely. Chill.

For those with more time on their hands, here is a recipe for concentrate that you can keep in the fridge to make instant lemonade:

  1. Wash half a dozen lemons well.
  2. Cut the lemons into large wedges and remove the seeds; cook the lemon wedges for about 20 minutes in a saucepan of boiling water.
  3. Let cool, then liquefy in a blender.
  4. Strain the mixture (use a sieve or colander – it’s OK to have some texture)
  5. Store the lemon concentrate in a glass jar in the fridge.
  6. Serve by mixing some concentrate with water, sugar and a few mint leaves. If the water is not very cold, add one or two ice cubes.
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