The Best Lemonade
summerdrinkkosher
- Author
- carolinagelen
- Yield
- 16 oz lemonade base
Ingredients
produce
- ✓3 tablespoons lemon zest
- ✓1 1/2 cups lemon juice (freshly squeezed)
pantry staple
- ✓1/2 cup sugar
Instructions
- Zest 3 lemons in a bowl, making sure you avoid the pith (soft white part of the lemon). You should be left with 3 tablespoons lemon zest. Add the sugar and rub the two together using your fingers, for 2 to 3 minutes, or until fragrant. The lemon zest is filled with aromatic oils that’ll take the flavor of your lemonade to the next level.
- Roll the lemons on the work surface using your palm, pressing them down. This will make them easier to squeeze. Juice 6 to 8 lemons in the bowl, you should have about 1 1/2 cups lemon juice. Store the mixture in a container, in the fridge.
- To make the lemonade, mix 1 part mixture and 4 to 6 parts water, to taste. Add ice and garnish with fresh lemon slices. My preferred ratio is 1 part lemonade base, 5 parts water.