Lemonade Basics

How-To, In Season, Spring
on March 1, 2012
Mark Boughton/styling: Teresa Blackburn

When warm weather rolls around, there are few things more relaxing and enjoyable than soaking up rays with a glass of ice-cold lemonade in hand.

Powdered mixes just can’t compare to a pitcher of the real (and refreshing) deal. So once the temperature outside hits 65, break out the lemons and get juicing with the following lemonade making tips:
Loosening Up Your Lemons: To make enough juice for a pitcher of lemonade you will need at least 15 large lemons for squeezing. Roll each lemon on your counter before cutting open to soften the pulp, and then extract juice using either a citrus reamer or juicer.
Respect Your Ratios: There is little worse than lemonade that is too sugary or too sour. For a perfect ratio we suggest combining three parts water with one part lemon juice and adding sugar (or a sugar substitute such as Stevia) to taste. For a slightly different sweet flavor, try substituting some of the sugar for a squirt or two of honey.
Gussy Up and Garnish Your Glass: If you want to move beyond the classic mix of juice, water and sugar, get creative and try adding iced-tea to create an Arnold Palmer, pouring a dash of cranberry juice in your pitcher for a pretty pink lemonade, or even spiking your mix with vodka for a grown-up sipper. Garnish your rim with fresh fruits and add crushed berries to your glass for added flavor and style.
—By Emily Arno
Found in: How-To, In Season, Spring