Best Perfect Lemonade Recipes

PERFECT LEMONADE (REAL LEMONS AND SUGAR)

Steps:

• Make simple syrup by heating the sugar and 1 cup water in a small saucepan until the sugar dissolves completely.
• While the sugar is dissolving, juice the lemons.
• Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength.
• Refrigerate 30 to 40 minutes. If the lemonade is a little sweet, add a little more juice.
• Serve with ice and sliced lemons.

PERFECT HOMEMADE LEMONADE

Steps:

• In a large saucepan, heat the sugar and 4 cups water until the sugar is dissolved and the mixture is hot. Allow to cool, and then place into a large drink dispenser or jug. Add 2 gallons cold water, the lemon juice and lemon slices and stir to combine. Refrigerate and allow to chill completely.
• Serve over ice.

PERFECT LEMONADE RECIPE

Steps:

• Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
• While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
• Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
• Serve with ice, sliced lemons.

PERFECT HOMEMADE LEMONADE

Steps:

• In a large saucepan, heat the sugar and 4 cups water until the sugar is dissolved and the mixture is hot. Allow to cool, and then place into a large drink dispenser or jug. Add 2 gallons cold water, the lemon juice and lemon slices and stir to combine. Refrigerate and allow to chill completely.Serve over ice.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

PERFECT LEMONADE

Steps:

• 1) for the sugar syrup, bring water and sugar to boil in saucepan, sitrring occasionally, until sugar dissolves. Pour into bowl. Cool. 2) Microwave 5 or 6 lemons at a time on High 1 to 1-1/2 minutes, just until warm to the touch. Cut lemons in halft and squeeze juice. Discard seeds and trasfer juice and plup to a large pitcher. Repeat with remaining lemons. Stire in cooled syrup and water. 3) Measure 1-1/2 cups lemonade mixture in a 2 cup glass measure (stire sliced lemons into remaining lemonade mixture; cover and set aside) Arrange one sprig of mint per cube in a ice-cube tray; pour in the 1-1/2 cups lemonade mixture. Freeze the lemonade ice-cube tray 4 hours, until firm. Cover and refrigerate lemonade. 4) Pour lemonade into tall glasses over ice cubes. Makes about 2 quarts (8 servings).

PERFECT LEMONADE

Steps:

• First make a simple syrup by heating 2 Cups Sugar and 2 Cups of Water in a small saucepan until the sugar is dissolved completely.
• Wash the skins of 2 large lemons and cut in half. Squeeze the juice into a measuring cup. Add bottled lemon juice to make up two cups. Add the lemon juice and the remainder of the water to a gallon pitcher. Now add the simple syrup that has been heated in the saucepan. Stir
• I discard most of the seeds. Add the pulp from the 2 large lemons that you squeezed. Slice the squeezed lemon in half and add to the pitcher. Serve with Ice.
• NOTE: I use bottled lemon juice. This recipe is made with ReaLemon brand. This brand requires 3 cups of sugar. If using another brand you might want to reduce the sugar to two cups. Do a taste test! Also, if you like extra pulp I usually have lemon pulp in the freezer that's left over from another recipe.