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Old-Fashioned Lemonade

12 Nov

Old-Fashioned Lemonade
Makes about 1 1/2 quarts (6 to 8 servings)

10 to 12 lemons, scrubbed under warm water and patted dry (2 to 2 1/4 cups lemon juice)
1 1/4 cups sugar (add more to taste, up to 2 1/4 cups total)
5 cups cold water

For Pink Lemonade:
Stir in 1 tablespoon Grenadine syrup or 1/4 cup frozen blueberries until lemonade turns pink; spoon/strain out


  1. Slice the lemons lengthwise, and toss them into a large bowl. Add the sugar.
  2. Grab a potato masher or wooden spoon, and mash the lemons and sugar together until the sugar is dissolved and the juice is syrupy, about 4 minutes.
  3. Place a sieve over a medium bowl, and pour half of the lemon slices and syrup through the sieve. (Press the lemon peels to release as much liquid as possible.)
  4. Trash the solids left in the sieve, and transfer the liquid to your serving pitcher.
  5. Repeat the process with the remaining lemon slices and syrup.
  6. Stir in the water (and grenadine or blueberries, if using) until blended. Take a sip, and stir in more sugar, if necessary. Chill well, and stir to blend before serving.

NOTE: If you decide to add the water straight to the mashed lemon slices and sugar (instead of straining them before serving), be sure to strain the mixture before you refrigerate lemonade overnight. Otherwise, the lemon pith will make it bitter.