It’s late January and, by all rights, it should be cold here in Texas. But it’s not. Today it’s 74F and that most definitely calls for something light and refreshing…something like freshly squeezed lemonade.
I used to be a instant powder lemonade mix kind of girl. Not any more. Once you learn how to make it properly, you’ll never want anything but freshly squeezed.
Here’s my fool-proof method for Southern lemonade. And you don’t have to wait for a 74F (or hotter) day to enjoy it!
- 4 fresh lemons
- 1 cup (scant) sugar
- 8 cups water
Wash and dry lemons thoroughly. I find it’s helpful to use a little bit of dishwashing soap to get any wax residue off the rind. Slice the thick ends off the lemon to reduce thickness of the peel. Cut the lemon into four-six large pieces.
Place one chopped lemon in your blender, along with two cups of water and a half cup (ish) of sugar.
Pulse 5-6 times until the mixture is foamy.
Pour into a pitcher, straining the mixture through a fine mesh strainer to remove the peel and pulp.
Repeat with remaining lemon, sugar and two more cups of water. Add additional two cups of water to the pitcher. Stir and enjoy!
I promise – this is the best lemonade you’ll ever have.