WAVE 3 CHEWS: Happy Belated Lemonade Day!

Lemonade lover Mercutio enjoying a fresh squeezed at Toast on Market
Lemonade lover Mercutio enjoying a fresh squeezed at Toast on Market

Happy Belated Lemonade Day! (it was actually Monday August 19)

I love lemonade.  It was my favorite flavor of Kool-Aid as a kid (aside from black cherry, but c'mon).  And when I grew up to realize that lemonade can actually be made without a powder, the foodie in me took up the challenge of making it myself.

I have to tell you: lemon seeds are the enemy, but a strainer helps with that.  And there is surprisingly less lemon juice than you might think in lemonade.

Now my family makes lemonade or limeade by the glass…or by the pitcher.  Here's my recipe.  The secret is making a simple syrup to get the sugar nice and dissolved so you're not mixing and mixing and mixing and mixing. Oh, and if you're squeezing your own lemons, stick them one at a time in the microwave and nuke them for about 10 seconds each.  Then roll them on the counter putting pressure on them with the palm of your hand to get the juices flowing.

Reynard's Perfect Lemonade
Serves 6
¾ c sugar
1 c. water (for the simple syrup)
1 c. lemon juice (either squeezed yourself, of from a lovely bottle you get at the grocery)
3-4 cups cold water
  1. Make simple syrup by heating 1 cup of water with the sugar in a small saucepan on the stove over medium heat until the sugar is dissolved completely. (you don't want this to boil)
2. While that's working juice your lemons.  A juicer works great, but if you don't have one, squeeze, squeeze, squeeze over a tea strainer.
3. Add the juice and the simple syrup to a pitcher.  Then mix in 3-4 cups cold water to the desired strength.
4. Refrigerate 30-40 minutes…or just pour it over ice and enjoy!
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