Everybody knows how to make lemonade, right? Squeeze some lemons, add sugar and water. But how to make lemonade so that it tastes right everytime? Here’s a surefire method.
Remember the starting proportions – 1 cup of sugar, 1 cup of water, 1 cup of lemon juice.
(This ratio makes a pretty sweet lemonade. Reduce the amount of sugar if you want your lemonade less sweet or if you are using Meyer lemons which are naturally sweeter than standard lemons.)
The secret to perfect lemonade is to start by making sugar syrup, also known as “simple syrup”. Dissolving the sugar in hot water effectively disperses the sugar in the lemonade, instead of having the sugar sink to the bottom.
Perfect Lemonade Recipe
Prep time: 10 minutes
.1 cup sugar (can reduce to 3/4 cup)
.1 cup water (for the simple syrup)
.1 cup lemon juice
.3 to 4 cups cold water (to dilute)
1. Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
2. While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
3. Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
Serve with ice, sliced lemons.
Lemons are often added to water to add flavor. However, drinking water with lemon juice provides benefits beyond improved taste. Lemon water provides a wide range of healthy body benefits; aides in decreasing dehydration, cleanses the liver, promotes better digestion and metabolism. All of these benefits can result in weight loss as well.
There is a high level of vitamin C present in lemons. Vitamin C has several positive health benefits for the human body. Vitamin C acts as powerful antioxidant against harmful environmental toxins, improves protection of the immune system and reduces the risk of hypertension. Also, historically Gilbert Blane used it to fight scurvy in the British Navy.
Pink lemonade may be colored with the juices of raspberries, cherries, red grapefruit, grapes, cranberries, strawberries, grenadine, or artificial food dye. Though pink-fleshed, the ornamental Eureka lemon is not used as its juice is clear and typically too sour to drink.