Home Made Lemonade Recipe From Scratch
In a half-gallon pitcher, combine hot water and sugar. Stir until well dissolved. Set aside. Juice enough lemons to make 1 cup of fresh juice. Stir into the sugar syrup in pitcher. Add enough water and ice to fill the pitcher. 1/2 gallon. Pour lemonade into tall glasses filled with ice and garnish with lemon slice and mint spring, if desired.
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Instructions. Combine 1 cup (236ml) water and 1 cup sugar in a small saucepan. Place over medium-low heat and stir until sugar is dissolved. Remove from heat and set aside, allow to cool for 10 minutes. 6 cups (1.4 L) water, 1 cup (200 g) granulated sugar. Pour 1 cup fresh-squeezed lemon juice into a pitcher.
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Slice the lemons in half. 2. Squeeze them into a large measuring cup. A citrus juicer or squeezer makes this process easier. There should be about 1 1/2 cups of lemon juice to make 2 quarts of lemonade. 3. Remove any seeds. 4. Combine the lemon juice and sugar, stir into the cold water.
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Make Simple Syrup - simmer 1 cup water and 1 1/2 cups sugar to dissolve the sugar. Cool to room temperature and chill. Squeeze 1 1/2 cups fresh lemon juice and refrigerate. To serve - combine 7 cups cold water, chilled sugar syrup, and chilled lemon juice. Serve over glasses filled with ice and garnish with lemon slices.
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Store in refrigerator, cooler or freezer. When ready to use concentrate, let thaw and mix each bag with 4 cups cold water and ice. Each gallon bag will yield approximately 24-4 oz servings in 8 oz cups filled with ice, or about 11-12 8 oz servings in 16 oz cups filled with ice.
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Here's what you need to make this homemade lemonade recipe: Lemons: You'll need about 7 to 8 large lemons to make a full pitcher of 8 servings. This is a lot of squeezing, so if you prefer you can make a single glass using 1 lemon. Sugar: The best sugar to use for lemonade is plain old granulated sugar. This type of sugar makes for the best.
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Run the lemon juice through a strainer to get out all the seeds and biggerpieces of pulp. Pour lemon juice into a 2 quart pitcher. Add 1 cup of sugar and lemon extract. Fill pitcher with water until it reaches the spout lip. Stir until all the sugar is dissolved. At this point, do a taste test. Not all lemons are equal.
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Use a citrus juicer to strain the fresh lemons (or you can squeeze out the juice by hand, discarding the seeds) until you yield 1 1/2 cups of juice. Add sweetener and water. In a large pitcher, stir together the lemon juice, water and maple syrup (or honey simple syrup) until combined. Make any adjustments.
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Instructions. Combine sugar and 2 cups water in a saucepan over medium heat. Bring to a boil and stir until sugar has dissolved. Remove from heat and cool to room temperature. Strain the lemon juice through a fine-mesh sieve into a 2-quart pitcher. Add simple syrup and stir to combine. Refrigerate until cold.
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Instructions. Add sugar to a gallon pitcher and pour hot water over sugar, stirring to dissolve. Add fresh lemon juice, lemon zest, and enough cold water to fill the pitcher. Stir until well-combined. Serve with ice and fresh lemon slices, if desired. Keep refrigerated.
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Roll each lemon back and forth on the countertop until squishy. Quarter the lemons and toss them in a mixing bowl. Cover the bowl with plastic wrap and turn the mixer on low. (paddle attachment or beaters if using a handheld) After a few minutes, all of the juice should be out. Run the lemon and peel through a sieve.
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Mix the lemonade: Pour the juice and the simple syrup sugar water into a serving pitcher. Add 2 to 3 cups of cold water and taste. Add more water if you would like it to be more diluted (though note that when you add ice, it will melt and naturally dilute the lemonade). If the lemonade is a little sweet for your taste, add a little more.
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Combine the lemon juice and sugar to make a lemonade base. Add the sugar to the strained lemon juice and whisk until the sugar is completely dissolved. Add the water and chill. Transfer the lemonade base to a serving pitcher. Add the water and stir to combine. Chill the lemonade for at least 1 hour before serving.
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1/2 Gallon lemonade: 1 cup fresh lemon juice, juice from 4-6 lemons (Meyer lemons) 8 Sunkist lemons from the store. 3/4 cup granulated sugar. 1/2 cup warm water, to ensure the sugar dissolved well. Then add the remaining water stir well and serve over ice.
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Squeeze your lemons until you have 3 cups of fresh lemon juice. On the stove, boil 3 1/2 cups sugar with 2 cups of the water. Let it boil for a few minutes, then remove from the heat. Let cool, then cover and stick it in the refrigerator until chilled. When the sugar syrup is done chilling, combine the remaining 14 cups of water with the lemon.
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Combine sugar solution with lemon juice to create a lemonade concentrate. When ready to serve, add water to the lemonade concentrate to taste. For a stronger lemonade, add less water. For a less sweet, more sour lemonade, adjust the ratio of simple syrup to lemon juice by adding more lemon juice or less simple syrup.
