Homemade Lemonade
- Level: Easy
- Yield: 6 cups (plus lemonade ice cubes)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 353
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 95
- Dietary Fiber
- 6
- Sugar
- 80
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 5
- Total: 20 min (plus 3-hour chilling)
- Active: 20 min
Ingredients
14 to 16 lemons, plus lemon slices for garnish
1 1/2 cups sugar
Directions
- Remove the zest from 2 lemons in wide strips with a vegetable peeler, then juice enough lemons to make 2 cups. Refrigerate the juice.
- Combine the sugar, lemon zest and 1 1/2 cups water in a medium saucepan. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 2 minutes. Transfer to a pitcher and refrigerate until cold, about 1 hour.
- Remove the lemon zest from the syrup. Pour 3 cups cold water and the lemon juice into the pitcher and stir. Remove 1 cup of the lemonade to a bowl and add 3 cups water. Divide the watered-down lemonade mixture between 2 ice cube trays and freeze until solid, about 2 hours. Refrigerate the pitcher of lemonade until ready to serve.
- Add some lemonade ice cubes to the pitcher along with a few lemon slices. Serve in cups with the remaining lemonade ice cubes.