Old Fashioned Fresh Lemonade Recipes

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.

VINTAGE LEMONADE

Steps:

• Peel the rinds from the 5 lemons and cut them into 1/2 inch slices. Set the lemons aside.
• Place the rinds in a bowl and sprinkle the sugar over them. Let this stand for about one hour, so that the sugar begins to soak up the oils from the lemons.
• Bring water to a boil in a covered saucepan and then pour the hot water over the sugared lemon rinds. Allow this mixture to cool for 20 minutes and then remove the rinds.
• Squeeze the lemons into another bowl. Pour the juice through a strainer into the sugar mixture. Stir well, pour into pitcher and pop it in the fridge! Serve with ice cubes.

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.

OLD-FASHIONED PINK LEMONADE

Steps:

• In large pitcher combine sugar, water, lemon juice and cranberry juice. Stir to dissolve sugar. Serve over ice.

OLD FASHIONED LEMONADE

Steps:

• Pour the strained lemon juice into a large container. Add water and sugar, then stir until the sugar dissolves. Pack in an insulated drink cooler or Thermos. Serve the lemonade in glasses over ice garnished with a lemon slice. Makes 3 quarts without ice.

OLD-FASHIONED LEMONADE

Steps:

• In a large saucepan, combine sugar, 1 cup water and lemon zest. Cook and stir over medium heat until sugar is dissolved, about 4 minutes. Remove from heat. Stir in lemon juice and remaining water; refrigerate until cold. Serve over ice.

OLD-FASHIONED LEMONADE

Steps:

• In a small saucepan, combine sugar and 1 1/2 cups water; bring to a boil. Reduce heat and simmer until the sugar dissolves, 3 to 4 minutes. Remove from heat and cool completely.
• In a large pitcher, combine lemon juice, 1 1/2 cups sugar syrup, and 4 cups cold water (add remaining sugar syrup to adjust sweetness, if desired). Refrigerate until chilled.

OLD-FASHIONED LEMONADE

Steps:

• To make the sugar syrup, in a medium saucepan combine the zest, sugar and water.
• Bring to a boil over medium heat, stirring to dissolve the sugar.
• Remove from the heat, cover and let steep for 15 minutes.
• Transfer the syrup to a 2-quart pitcher.
• Let cool.
• Add the lemon juice, chopped lemon rinds and cold water.
• Stir well to combine.
• Chill until very cold.
• Serve over ice.

OLD-FASHIONED FRESH LEMONADE

Steps:

• Stir together sugar and 1/2 cup boiling water until sugar dissolves. Stir in lemon juice and 5 cups cold water. Garnish, if desired.
• Fresh limeade: Substitute fresh lime juice for lemon juice.

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.

OLD FASHIONED LEMONADE

Steps:

• In a small saucepan bring sugar and water to a boil, add peel and simmer for 5 minutes. Remove from heat, bring to room temperature and strain out peel. To a 2 quart pitcher add lemon juice and 1/2 cup of the syrup and 5 cups water stir, taste, adjust ratio of water and syrup. Serve over ice garnished with a mint sprig.

OLD-FASHIONED LEMONADE

Steps:

• Add sugar, water, and lemon peel to saucepan. While stirring constantly with a wooden spoon, bring mixture to boil for 5 minutes. remove saucepan from stove and let cool. Squeeze 1 1/2 cups lemon juice and add to the cooled sugar and water mixture.
• Pour lemonade syrup into a jar and cover with lid. Syrup can be kept in refrigerator for 2-3 weeks.
• If making the entire amount at once, in a pitcher combine the 10 1/2 cups water with all the lemonade syrup over the ice cubes and stir.
• Place lemon slices as well.
• **To make individual glasses**.
• Place two ice cubes in bottom of glass. Pour 1/4 cup of lemonade syrup over ice cubes. Add 3/4 cup of cold water and stir. Place lemon slice on top and fresh mint if desired.
• **For pink lemonade add 1.2 grenadine syrup to jar and shake**.

OLD-FASHIONED LEMON BALM LEMONADE

Steps:

• Scrub the lemons well. Peel the rind thinly, avoiding the white pithe, and set aside the lemons.
• Place the lemon rind, lemon balm leaves, and the sugar into a small heat-proof pitcher. Pour the boiling water into the pitcher and stir well, crushing the lemon balm leaves to release their flavor. Leave mixture to infuse for about 15 minutes.
• Now, cut the lemons in half and squeeze out the juice. Strain juice into a large glass pitcher, add a few fresh sprigs of lemon balm, and add the cooled, strained syrup. Top up with water or half-water half-ice, and chill until needed.

OLD-FASHIONED LEMONADE

Steps:

• To get the most juice, let lemons stand at room temperature (or microwave lemons on High for just a few seconds before squeezing them). Then roll the lemons on a counter while pushing down firmly (to break the tissues inside) to release more juice.
• Mix water, lemon juice, and sugar in a large pitcher until sugar is dissolved.
• Refrigerate about 3 hours or until thoroughly chilled.
• Pour lemonade over ice cubes in a tall glass. Garnish each serving with a lemon slice and maraschino cherry.
• NOTE - Individual tastes for sweetness vary, so feel free to adjust the sugar to suit taste preferences.