Marthas Extra Lemony Lemonade Recipes

WHOLE-LEMON LEMONADE

Steps:

• For the lemonade: Slice off both ends of the lemons. Quarter both lemons lengthwise. Trim the segment wall (any pithy white parts) from the tips of each quarter and remove any seeds. Add the trimmed lemon quarters to a regular or high-powered blender. Pour in the sugar and 1 cup of water. Blend until completely smooth, about 30 seconds to 1 minute. Add 4 more cups of water to the blender and blend until the liquids combine, another 5 to 10 seconds.
• For the mix-ins: At this point, you can add the blueberries, strawberries or mint to flavor your lemonade, and blend again until smooth.
• If you are using a high-powered blender, you can pour this directly from the blender into a glass over ice, or transfer to a covered pitcher or jar and refrigerate for up to 1 week.
• If you are using a standard blender, you will need to strain your lemonade through a fine-mesh sieve to remove the bitter pulp that remains. Use a rubber spatula to press juice out of the pulp in the strainer. Discard the pulp and serve the lemonade over ice.

LEMONADE

Steps:

• In a large saucepan, heat sugar and 1 cup water over medium-high heat, stirring, until sugar dissolves; remove from heat.
• Stir in lemon juice and 6 cups water. Strain, if desired, into a large container; refrigerate until cool, 30 to 40 minutes. Serve over ice.

TURMERIC AND LEMON "TEA"

Steps:

• Bring the ingredients to a boil in a saucepan. Remove from heat; steep, covered, until the liquid cools to room temperature. Strain and reheat to serve. The brews can be stored in the refrigerator for up to a week.

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.

THYME LEMONADE

Steps:

• In a medium saucepan, bring sugar, thyme, and 1 cup water to a boil; stir until sugar is dissolved, about 2 minutes. Stir in lemon juice, gin (if using), and 6 cups cold water; strain into a large pitcher. Refrigerate until cold, at least 1 hour (and up to 1 week). Serve over ice, garnished with thyme sprigs, if desired.