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World's Greatest Lemonade

Source of Recipe

Guideposts


Recipe Introduction

For lemonade with a deep, complex, lemon-y flavor, this recipe mashes the lemon peels with abrasive granules of sugar to release the essential oils in the peels. The syrup that forms is the basis for the beverage. Use a tall, narrow container for the mashing process: the job will be easier, and the lemon juices will be less likely to squirt all about! I specify “good-tasting water” because, if your tap or other water of choice is “off tasting” the lemonade will not be great, either.

List of Ingredients

To make 1 1/2 Quarts (6-8 servings)

10-12 medium-size lemons
1 1/4 cup, granulated sugar
1/8 teaspoon, salt
5 cups, good-tasting cold water

Optional: for pink lemonade, add 1 tablespoon, grenadine - or to taste



Recipe

Cut each lemon in half, from stem to blossom end (or “pole to pole”). Slice each halved lemon into thin slices. Place sliced lemons in the bottom of a narrow container along with the sugar and salt. Mash the slices with the sugar and salt for about 4 minutes (an old-fashioned potato-masher works well, but any implement that works for you will do). After about 4 minutes of vigorous mashing, the sugar granules will all be dissolved, and the juices will by syrupy. Strain the mixture, pressing out as much liquid as possible; discard the solids. Add the water, stir to blend thoroughly, and chill or serve over ice.