Wednesday, August 4, 2010


The nice part about making your own lemonade is that you can control the sugar. Besides, what else are you going to do when the tree keeps chucking out grapefruit-sized lemons? This recipe is from "The Book of Afternoon Tea". It uses normal sized lemons with normal acidity. My lemons are very mild, probably because of their size, and I use about half the sugar.

3 lemons
1/2 C sugar

1. Using a vegetable peeler, pare off the peel from the WASHED lemons and set in a heatproof bowl with the sugar. Squeeze juice from lemons (approx 3/4 C) and set aside.

2. Bring 3-1/4 C water to a boil and pour over lemon peel and sugar. Stir to dissolve sugar, then let cool completely. Add lemon juice and strain into a pitcher. Chill & serve.

Makes 1 qt.

Difficulty rating  π

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