Illustrative image—not a photograph of this dish. Be the first to upload a real one.
Lemonade (Extra-sour)
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4510175
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- about 6 medium lemons, juiced to yield 1 cup (250 ml/8.5 oz) juice
- 3¼ cups (850 ml/29 oz) water
- ¾ cup superfine sugar (160 g/5.6 oz)
Directions
- Juice the lemons on a citrus reamer. Rolling the lemons on the counter with moderate pressure prior to juicing will result in more juice from each lemon. Try to keep out the seeds. If you prefer lemonade with no pulp, strain the juice to remove it.
- Dissolve the sugar in the water. Heat may be helpful if using a large amount of sugar.
- Combine the juice and sugar water in a pitcher. Stir well.
- Chill or serve over ice cubes.
Notes
The sugar can be adjusted by ± ¼ cup (55 g/1.9 oz).