Refreshing and cooling, lemonade is the classic summer drink. I know it’s not summer but mother nature seems to think it is here on the Jersey Shore. The last two days have been over 90°F. Today is going to be a little cooler at 85°F. Last night my wife, Cindy, was dying for a glass of lemonade. It was too hot to cook, so while she ran out to get subs, I stayed home and whipped up some lemonade.
Lemonade seems simple, and it is. Lemons, sugar, and water. Have you ever noticed that when you make lemonade, the sugar doesn’t dissolve completely? If you make a simple sugar syrup first and then add your lemon juice and water the problem is solved. Or should I say dissolved?
I like mine shaken not stirred. Shaking gets oxygen in the lemonade and the flavor explodes!
Heat 1 cup of white sugar (you can use organic, the syrup will just be cloudy and muddy colored), 1 cup of water and ½ lemon in a pot over medium low heat. Do not squeeze the lemon, it’s not there for its juice but as a preservative and to add extra flavor. Stir to combine. Bring it up to a boil. Once the sugar has completely dissolved, turn the heat off . Let cool. Once it is cool, you can make lemonade or store in a container for an indeterminate period of time. It will last a long time. At our house it is gone before too long, so I haven’t had it in the fridge for maybe more than a week, but I am sure it could last longer if everyone wasn’t really into lemonade. Who ever heard of not being into lemonade?
Making the lemonade:
Fill a 16oz glass half-way with ice. Squeeze 1 large lemon over the ice. Pour 4Tbsp of sugar syrup over the ice then fill the glass with cold water. Pour everything into a cocktail shaker, place the glass inside to secure. Shake vigorously as you would any fine cocktail. Pour back into your glass and Enjoy!
If you wish to make a quart of lemonade, just double the recipe since a quart is 32oz. If you have a liter just add a splash more of the syrup and lemon.