Anonymous
Reading the comments here makes me think people are over complicating this recipe. It’s a basic lemonade recipe with a 1:1:1 ratio. Since the ending amount of the recipe seems to serve a party and I’m serving myself or a few people I adjust the recipe based off the juice I get from a bag of lemons. I first zest my lemons (after scrub and washing them thoroughly) because why would I waste the lemon flavor found from the oil in the lemon peel, hence the 4 stars. Squeeze lemons and measure juice. Now take the same amount of water and sugar and warm in pan until sugar has dissolved. So, let’s say I have 1 1/4 cups juice, I’ll measure 1 1/4 cups water and 1 1/4 cups sugar. Do you have to heat the water and sugar? If you’re making the lemonade a day in advance, no because the sugar will have dissolved by then. Heating only speeds up the process. Back to the process. After heating water and sugar together (this is a basic simple syrup ratio BTW), allow to cool. Now mix together simple syrup mixture with lemon juice and some lemon zest (I may use up to 1 tablespoon). If you don’t like the little zest pieces floating in the lemonade, you can also use a vegetable peeler to peel strips of zest off lemon, but I find it takes off too much of the white pithy part of the peel that is bitter, but the strips are more appealing. Serve over ice.
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