Homemade Lemonade Recipe
Spring is in the air! Can you smell it? The flowers are blooming, the fruit is growing, and the sun is shining. Hooray at last! Although in Southern California, you can’t always tell what season it is, we know Spring is here because everything is blooming. With the start of Spring, comes the start of fresh fruit recipes. My mum has a lemon tree that grows fruit all year round. There are no pesticides or anything like that and there is a constant flow of huge lemons wanting to be used. She can’t consume lemons because of the acidity–but I sure can! I usually put her lemons in my water every morning for a refreshing start to the day.
While I was busy house sitting at my parents’ place last weekend, the sun was shining along with a gentle breeze and I decided that I should make lemonade. I don’t know why I’ve always been intimidated to make lemonade from scratch. I know now that making lemonade is easy and incredibly rewarding. Now, I like my lemonade tart. Sweet lemonade isn’t my cup of tea. So if you go searching for other lemonade recipes, you will find more sugar in them. Let’s get started!
- 1 cup lemon juice (took me about 6 lemons)
- 1/4 cup sugar
- 3 1/4 cup water
- In a small pot, bring 1/4 cup water and 1/4 cup sugar to a boil until the sugar is dissolved
- Let cool and put aside
- Squeeze all your lemons until you have 1 cup full of juice
- Mix together the sugar water (now syrup) and lemon juice
- Pour into a pitcher of some sort and add 3 cups of water and mix
- Put in fridge and serve cold!
Gotta love three-ingredient recipes (two if you don’t count the water)! This lemonade is incredibly refreshing. You don’t have to worry about how much added sugar you’re glugging down with this lemonade. I would use a sift to get out the major seeds, though, before you serve. If your pitcher is a different size, you may need to add a different amount of water. This is a great way to celebrate Spring and to hope for Summer. Make this recipe to stay hungry and fit!