Lehmonade Recipes

BEST LEMONADE RECIPE (& 15 VARIATIONS!)

Steps:

• Juice the lemons.
• Add the sugar and 1 cup warm water to a large pitcher and stir until it is dissolved.
• Add 6 cups cold water and lemon juice. Add ice and serve.

BEST LEMONADE EVER

Steps:

• In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
• Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

FRESH LEMONADE

Steps:

• Place all the ingredients in a blender and process until completely smooth. Serve over ice.

THE BEST LEMONADE

Steps:

• Wash lemons under warm water. Roll them on the countertop with the palm of your hand to get them ready for juicing. Cut the lemons in half through their bellies. Juice lemons using either your hands or a juicer, reserving 2 lemon halves. Add the lemon juice to a pitcher. Add sugar and water and stir until sugar has completely dissolved. Add ice cubes and the reserved lemon halves.

PERFECT LEMONADE

Steps:

• Remove wide strips of zest from 2 lemons with a vegetable peeler (do not remove the pith). Make 2 cups simple syrup (recipe below), adding the lemon zest before heating. Let cool, then pour into an ice-filled pitcher. Stir in 1/2 teaspoon salt, 2 cups each fresh lemon juice and water, and some lemon slices.
• Simple Syrup: To make 2 cups simple syrup, bring 1 1/2cups each sugar and water to a boil, stirring until dissolved. Let cool.

EASY LEMONADE

Steps:

• In a large pan, combine water and sugar. Heat until the sugar just melts. Remove from heat and pour in lemon juice. Mix well and chill in refrigerator before serving. Garnish with lemon, lime or orange slices.

LEMONADE CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
• Mix cake mix, pudding mix, eggs, cold water, oil, and lemonade concentrate for cake together in a bowl. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven. Poke holes all over the cake while it's still in the pan and warm.
• Melt butter for glaze in a saucepan over medium heat. Stir in sugar and water and bring to a boil. Boil for 5 minutes, stirring constantly. Remove from the heat and stir in lemonade concentrate. Pour about 1/3 of the glaze over the cake.
• Run a table knife around the edges of the cake to loosen. Invert carefully onto a serving plate. Poke more holes all over the cake, including the sides. Slowly pour remaining glaze over the cake.
• When serving, spoon on some of the glaze that didn't soak in.

OLD-FASHIONED LEMONADE

Steps:

• Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing.
• In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Adjust water to taste. Chill and serve over ice.

EASY LEMONADE

Steps:

• Tip the lemons, sugar and half the water into a food processor and blend until the lemon is finely chopped.
• Pour the mixture into a sieve over a bowl, then press through as much juice as you can. Top up with the remaining water and serve with plain ice or frozen with slices of lemon and lime.

FRESH LEMONADE

Steps:

• Add sugar and boiling water to a pitcher; stir until sugar dissolves.
• Add lemon juice and cold water; stir to mix.
• Chill for several hours and serve over ice.
• Note: I put lemon slices into the pitcher.

OLD-FASHIONED LEMONADE

Steps:

• Mix water, lemon juice and sugar in large pitcher until sugar is dissolved. Refrigerate about 3 hours or until chilled if desired.
• Serve lemonade over ice. Garnish each serving with a lemon slice and cherry.

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.