This “beat the heat” theme I have going on seems to be recurring. But what did you expect? Temperatures are soaring up to 44-45 degrees and we barely scratched the surface of May! What happened to spring? Oh, i forgot it doesn’t exist in the desert. Well, when life gives you lemons, and you just happen to be melting into a puddle of water, you take advantage of them, ditch those store-bought so-called natural juices, and make yourself a pitcher or two of Lemonade. Or if you’re Beyonce, drive everyone crazy by dropping one big Lemonade by surprise on them.
How to make fresh lemonade is essential to know. Only freshly squeezed lemonade can satisfy when you have a craving for that lip puckering, tangy, sweet goodness. This does have sugar in it but far less then the stuff you buy at the store and you can always substitute agave or turbinado sugar if you’re not a fan of white sugar (I’m an old school girl, white sugar and all).
This is a very basic lemonade recipe, the typical lemon, sugar and water. However, always keep in mind that not all lemons taste the same. Some sweeter/more sour than others. So this will basically be like a guideline to be adjusted depending on the lemons you have available, and your personal preference of sweetness.
But the trickiest part is how to keep your lemonade from losing all it’s fresh, lip puckering goodness. And here comes the big Secret. Lemonade cubes.
To make sure your glasses don’t get watered down from melting ice cubes, simply pour some of your lemonade into an ice cube tray and freeze, and maybe add a mint leaf into each one? Then when you’re ready for your next glass of lemonade, just pop in a few lemonade cubes, and enjoy!
One thing you can also do is put your lemons in a bowl of hot water for about 30 seconds to make sure you get the most juice of them.
Perfect Homemade Lemonade
Serves 5-6 glasses
- 6-8 lemons, enough to give 1 1/2 cups of lemon juice
- 1/2 cup granulated sugar* + 1 cup water
- 4 cups water
- 2 Tbsp rosewater
- mint leaves
- lemonade ice cubes
- In a small saucepan, put sugar and water on low heat until sugar dissolves completely. Do not stir, the mixture, just swirl the pan a few times to help mix everything. That’s your sugar syrup. Set aside to cool.
- Juice the lemons, and add them to your pitcher along with the 4 cups of water. Pour some of this into your ice tray to make the lemonade cubes.
- Add in the sugar syrup and the rosewater to the pitcher, mix well.
- If you find the lemonade too tart, just add a bit of water.
- When ready to serve, fill the glasses with the lemonade, add some of your lemonade cubes, put in a few mint leaves, and of course, a cute straw to finish it off, et voila!
*this amount depends on personal preference and the lemon itself, If you like it just a tiny bit sweeter add 1 cup of sugar, for an even sweeter lemonade, adjust the sugar to 1 1/2 cups.