Easy Homemade Lemonade

Written by Chronicle Staff. Posted in Featured, Health & Wellness

Published on May 19, 2021 with No Comments

If I had to issue one warning about this recipe it would be that it will ruin your tastes buds for any type of store-bought lemonade. No other lemonade recipe will ever measure up! There’s seriously nothing more refreshing than a big glass of cold, fresh squeezed lemonade.

My favorite thing about this recipe is how easy it is to make, with just 3 ingredients that I usually always have. I also love how you can adjust the sweetness to your liking. I always make my lemonade on the sweeter side, and then I add a ton of ice to the pitcher. By the time the ice begins to melt I’m left with the perfect lemonade–it’s absolutely delicious! I also usually double the recipe, because we drink it so quickly.

The ingredients for homemade lemonade couldn’t be simpler! You can make lemonade with the following 3 ingredients:

1. Lemons: Fresh lemons are essential for this recipe to get that great fresh-squeezed lemonade taste. Depending on the size of your lemons, you will need between 6-8 medium size lemons to get 1 1/2 cups of lemon juice for this recipe.

2. Sugar: White granulated sugar gets dissolved in water to create a simple syrup.

3. Water: How much water you add really depends on how sweet you like your lemonade.

Make a simple syrup. Add sugar and 2 cups of water to a saucepan. Bring to a simmer and stir until sugar is dissolved.  Remove from heat and cool to room temperature.

Juice your lemons. Strain the lemon juice through a fine mesh sieve into a pitcher.

Combine syrup and lemon juice. Add more water, to taste, until you reach your desired lemonade sweetness. Chill. 

Source: Tastes Better from Scratch  

Quench Your Thirst Beautifully With Flavor-Infused Water

What fruits should I put in my water?

Cucumbers, citrus fruits, melons, and mint flavor water almost immediately. Apples, cinnamon, fresh ginger root, and rosemary need an overnight soak in the fridge. Melons and sliced strawberries start looking waterlogged after a few hours; citrus, and whole berries look pretty good even after hours in the fridge.

Drink up!

You’ll have no problem staying hydrated when your water looks and tastes like a summertime treat. Here’s what to know when you fancy up your H2O with fruits, vegetables, herbs, and more.

The Super Soak

Infusing water with the essence of fruits, herbs, and other botanicals helps you drink plenty of liquids without the downside of excess calories, sugars, and artificial flavorings. It’s beneficial hydration in every refreshing sip.

But before you get started, there are a few essentials you should know to make sure that drink of infused water is as good — and good for you — as it can be.

Best Practices

Choose organic when you can. Wash produce and rinse herbs to remove chemicals, pesticides, and other residues.

Use cold or room temperature filtered water. Hot water makes produce fall apart faster and can compromise the nutrients you’re trying to coax out of the ingredients.

Glass, plain and simple. You can splash out for purpose-built infusing pitchers and bottles, but you don’t have to. Spend on fresh produce instead.

Prep Tips

  • Softer fruits like citrus and strawberries can be sliced thick, thin, halved, or quartered. Harder fruits like apples should be sliced very thinly because they take longer to release flavors.
  • Crush fibrous ginger root, rosemary, and lemongrass with a muddler or wooden spoon; tear or crush leafy herbs like mint, basil, and cilantro to release their oils.
  • Loose herbs and flowers — lavender, rose petals, dried hibiscus — can be corralled in a tea infuser or cheesecloth.

Soak Time and Temperature

  • Infuse water at room temperature for no more than 2 hours. After that, put it in the fridge to prevent bacterial growth.
  • Cucumbers, citrus fruits, melons, and mint flavor water almost immediately. Apples, cinnamon, fresh ginger root, and rosemary need an overnight soak in the fridge.
  • Melons and sliced strawberries start looking waterlogged after a few hours; citrus, and whole berries look pretty good even after hours in the fridge.
  • After 4 hours, citrus rinds can make water taste bitter. To make a big jug of infused water for a party, peel the citrus before soaking. Or you can soak it unpeeled for 4 hours, remove it, and add fresh slices for looks. (And keep that water icy cold for food safety.)
  • If you don’t drink the water within 24 hours, strain out the solids and refrigerate for up to 3 days.
  • To keep sipping all day long, refill your infused water container when it’s half full. It will be weaker than your first drink, but still flavorful.

Keep it simple. Think of flavor combos you like in other recipes and build from there. Watch the video to see how to make flavor-infused water:

“Tired of plain old boring water? Here’s a cool and fruity twist on it! Mix up your fruits for a tasty surprise! Citrus fruit and berries work best. If you want more flavor, add more fruits, and if you want less flavor, use less fruit. You can squeeze the juice out to color the water or just put whole slices and berries in.”

For more recipes, visit www.allrecipes.com.

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