Sitting on a the porch, in the swing feeling the cool breeze, sipping a cold glass of lemonade. What a delightful thought! Homemade lemonade was a special treat for us growing up. I make it quite a bit now. It’s refreshing in the warmer months but I do not save this treat for that time of year. During the warmer months, I will have fresh herbs growing on the back porch. One is always fresh mint. It is great to add the mint to a glass of lemonade. I am not sure where this recipe came from. I have had this for many years now. It might have been handed down from a family member or a recipe book. I am just not sure but I wanted to share it.
*Makes 2 quarts
- 1 cup sugar
- 1 cup water (for simple syrup)
- 1 cup lemon juice (juice from 4-6 lemons
- 3-4 cups water
- Make simple syrup by heating the sugar and water in a small saucepan on low-med heat until the sugar is completely dissolved. Do not cook past this point. You can add more sugar if you desire to but do this at the time the simple syrup is made. If it is too sweet, you can add more lemon juice later.
- While the sugar is dissolving, use a juicer to extract juice from 4-6 lemons (enough for 1 cup of juice). I have a little extra juice on hand in case it is too sweet.
- Add the juice and sugar water to a 2-quart pitcher. (I like to use old pretty pitchers. I found this one at an antique shop). Add 3-4 cups cold water, more or less to the desired strength. This is where I will add more lemon juice if it’s too sweet. Refrigerate for 30-40 minutes. I really never wait though. I slightly stir before I pour a glass. The pulp will sometimes settle at the bottom of the picture.
NOTE: If you have a lemon tree, freeze the lemon juice in 1 cup containers. You can have fresh lemonade year round. I have added blackberries and blueberries to this as well.