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Homemade: Classic Lemonade




Source of Recipe


Cook's


List of Ingredients




10 to 12 medium lemons, scrubbed well, halved pole to pole, all halves sliced thin
1 1/4 cups sugar
Pinch of salt (optional)
5 cups cold water



Recipe



Mash lemons and sugar (and salt, if using) in large, deep bowl or saucepan with potato masher or wooden spoon until lemon slices give up their juice, sugar is dissolved, and juice is thickened to syrup consistency, about 4 minutes. Pour half of lemon slices and syrup into large fine-mesh sieve over bowl or saucepan; press on solids
with masher or back of wooden spoon to release as much liquid as possible. Discard solids; transfer liquid to serving pitcher. Repeat process with remaining lemon slices. Stir in water until blended.
Chill well and stir to blend before serving, over ice if desired.


YIELD: A generous 1 1/2 quarts, serving 6 to 8


NOTE: If you like, scrape the pulp from a couple of mashed lemon slices into the pitcher to make a more pulpy lemonade. Adding 1 tablespoon of grenadine turns the lemonade pink and imparts extra sweetness.

TIPS: Making Homemade Lemonade Easier

Slicing and mashing the lemons for a full batch of our Classic Lemonade (recipe above) can be a tedious process. Several readers suggested the following alternatives.

A. To cut down on the effort involved, mash the lemon slices and sugar together in the bowl of a standing mixer, using the paddle attachment. Just be sure to watch the timing; if you overmash the lemons, the drink will be bitter. We found 45 seconds on low speed to be just about right. To prevent splatters, drape a kitchen towel
over the machine.

B. For those who may not have a standing mixer, try sugaring the slices, letting them sit for 15 minutes or so to soften, and then mashing them in batches in a potato ricer right over the lemonade pitcher.