Recipe: Lemonade

Based on the recipe for Classic Lemonade from Cook's Illustrated and prepared for dinner on Sunday, July 1, 2012.

Makes 6 to 8 servings.


10 medium lemons, scrubbed well
1¼ cups sugar
5 cups cold water


  1. Halve the lemons through the poles
  2. Thinly slice the lemon halves into a large bowl
  3. Add sugar and mash with a potato masher to release the juice and form a syrup
  4. Place a fine mesh strainer over a medium bowl and strain the lemon/sugar mixture in small batches, pressing on the lemons to release as much of the juice as you can.
  5. Pour the juice into a pitcher and add water.
  6. Taste the lemonade and add sugar if needed.
Halve the lemons through the stem and blossom end then slice.
Mash the lemons and sugar.
Strain the juice, add water and sugar to taste.

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