Cookbook:Lemonade (Extra-sour)
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| Lemonade (Extra-sour) | |
|---|---|
| Category | Beverage recipes |
| Time | 15 minutes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Ingredients[edit | edit source]
- 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)
Procedure[edit | edit source]
- 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, tips, and variations[edit | edit source]
- The sugar can be adjusted by ± ¼ cup (55 g/1.9 oz).