To make lemonade, you first need to make limoncello. That’s about the only time I make lemonade.
When I make limoncello, I skin about a dozen lemons, and infuse the peels in grain alcohol. That leaves me with 12 skinless lemons. Wasted food haunts me.
Nothing beats freshly squeezed lemonade. This recipe produces tart, sweet lemonade. If you want milder lemonade, increase the water (and sugar if desired) by at least two cups, or until the sweetness and tartness suits your taste.
- 12 lemons
- 2 cups sugar
- 2 cups water
- mint leaves
Cut lemons in half and squeeze juice into bowl. Strain juice using a cheesecloth to remove pulp and seeds.
Heat water and sugar on medium heat until sugar is completely dissolved and water is clear. Remove from heat and cool.
Add juice and sugar water in 2 quart pitcher; add ice or water until full. Serve lemonade over ice and garnish with mint leaves.