Marthas Extra Lemony Lemonade Recipes

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.

MARTHA'S EXTRA-LEMONY LEMONADE

Steps:

• Juice halved lemons (you should have about 1 1/2 cups). In a small saucepan, bring sugar and 1 1/2 cups water to a simmer, stirring until sugar is dissolved. Add lemon rinds; cook over medium until mixture is syrupy, about 12 minutes. Strain; let cool completely.
• Muddle mint with syrup in a pitcher. Stir in juice and 4 cups cold water. Top with ice and lemon slices; serve.

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.

LEMON LIMEADE

Steps:

• In a large saucepan, heat the sugar and 2 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 the lemon juice and lime juice and stir. Fill with ice and top with 1 gallon (16 cups) cold water. Add the lemon and lime slices.

PARTY LEMONADE

Steps:

• Thinly slice lemons crosswise. Try to remove as many seeds as possible. Put lemon slices into a large punch bowl. Pour sugar over the top of the lemons. Using a potato masher or wooden spoon, pound lemons and sugar mixture until sugar is dissolved and lemon slices are broken.
• Add ice cubes and stir in cold water. Serve in tall glasses.

ICY BLENDER LEMONADE

Steps:

• Place the lemon, sugar, cold water, and ice cubes into the container of a blender. Blend until smooth, and serve immediately.

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.

STATE FAIR LEMONADE

Steps:

• Wash lemons and peel off all the zest using a vegetable peeler. Set peeled lemons aside. Add the lemon zest to a bowl and cover with sugar. Toss to combine. Cover and let sit for a minimum of 2 hours, or up to overnight.
• Bring water to a boil in a pot over high heat; turn off heat and pour in the lemon-sugar mixture. Stir and let sit until the sugar is completely dissolved, about 5 minutes.
• Pour through a mesh strainer back into the same bowl and discard the zest. Let cool to room temperature, 20 to 30 minutes.
• Cut the lemons in half and squeeze into the bowl. Pour lemonade into a serving pitcher. Wrap in plastic wrap and chill thoroughly before serving over ice, at least 2 hours.

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.

TED'S MONTANA GRILL LEMONADE

Steps:

• Place sugar and 2 1/2 cups water in a medium saucepan over medium-high heat. Cook, stirring, until sugar has dissolved. Remove sugar syrup from heat and let cool.
• In a large pitcher, mix together cooled sugar syrup, cold water, and lemon juice until well combined. Serve over ice.

FRESH-SQUEEZED LEMONADE

Steps:

• In a small saucepan, combine sugar, 1/2 cup water, and a few pieces of lemon rind (yellow part only). Bring to a boil and remove from heat.
• Squeeze lemons and combine juice with sugar syrup, vanilla, and remaining cold water.
• Add ice and serve in tall glasses.

HOMEMADE LEMONADE

Steps:

• In a small saucepan, combine sugar and 2 1/2 cups water. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Remove from heat; let cool.
• In a punch bowl or large container, combine the lemon juice, sugar syrup, remaining 4 cups water, and ice. Stir well to combine. Thinly slice remaining lemon, and add to lemonade. Serve.

LEMONADE

Steps:

• In a 2 quart pitcher, combine the lemon juice, water and sugar. Stir until sugar is dissolved. Chill in refrigerator.

BAREFOOT CONTESSA'S FRESH LEMONADE

Steps:

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

MEYER LEMON MARMALADE

Steps:

• Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours.
• Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, until reduced to 4 cups, about 45 minutes. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate gels, about 15 minutes.
• Ladle hot marmalade into jars, filling to within 1/4 inch of top. Wipe rims with dampened cloth and seal jars with lids.
• Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 1 inch and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely.

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.