The best lemonade always start with a simple syrup. It takes longer, but it’s smooth, without the grittiness of undissolved sugar. When we received two laundry baskets full of lemons from a friend, we juiced them all and froze the juice for later. To defrost, simply plug up your kitchen sink with hot water, and the juice will defrost within 10 minutes. Great for a lemonade stand.
Prep time: 20 minutes
Total time: 30 minutes
Special equipment: juicer
Yield: 12 12oz servings
1 3/4 c. sugar
1 3/4 c. water
1 1/2 c. ice
1 1/2 c. lemon juice (from about 6-8 lemons, depending on size)
6 c. water
lemon slices to float on top of glasses
- To make simple syrup, place sugar and water in small saucepan and bring to a boil. Simmer for a few minutes, watching closely, until sugar is completely dissolved and you can clearly see the bottom of the saucepan. To cool quickly, pour the mixture into a 9×12 casserole pan and add 1 1/2 c. ice. Stir for 1-2 minute until mixture is completely cool. Remove any un-melted ice.
- Juice lemons. In a larger pitcher, add lemon juice, syrup and water. Chill and serve with a slice of lemon floating on top.