This fresh squeezed lemonade recipe is a breeze to make, and a perfect refresher for warm afternoons!
Summer is definitely here, and it is HOT.
Over the 4th of July weekend, our family made a little trip to Idaho, to visit a family friend who has a really nice little farm with lots of old tractors. It was a really lovely weekend, though it was really, really hot.
We went swimming in the creek to cool off, which actually worked really well. It was an idyllic setting, with a huge willow tree, weathered wooden bench, and a rope swing.
I felt like we were in the 1950’s. The only thing that was missing was the old-fashioned lemonade.
I always thought that real lemonade would be so hard to make. I mean, squeezing lemons? Who does that? For years, I opted for the frozen concentrate, believing it the easier choice.
Little did I know, squeezing lemons is not any harder than breaking up that dang frozen concentrate. In fact, it’s probably easier. And it tastes far better, so these days, the choice is an easy one.
Fresh stuff, all the way, for this family!
This recipe is easy to customize, too. Add some fresh berries, if you like, or a sprig of mint. Any way you make it, this lemonade is the perfect addition to any warm summer day.
- 1 cup sugar
- 5 cups water
- 1 cup fresh lemon juice (about 6 lemons)
- In a saucepan, combine 1 cup water with 1 cup sugar to make simple syrup. Bring to a boil, and boil about 5 minutes. Set aside and let cool. (Refrigerate to chill completely)
- Squeeze juice from lemons to get one cup. Chill lemon juice.
- Once simple syrup and lemon juice are chilled, pour both into a pitcher with 4 cups very cold water. Stir to combine.
- Serve over ice.