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Why this recipe works:
For a lemonade recipe full of lemon flavor, balanced by just the right amount of sugar, we mashed sliced lemons
with sugar until a syrup was produced (thereby releasing all of the citrus oils and fully dissolving the sugar),
then combined the lemon mixture with the correct amount of water.
If you like, scrape the pulp from a couple of mashed lemon slices into the pitcher to make a more pulpy lemonade.
Adding one tablespoon of grenadine turns the lemonade pink and imparts extra sweetness.
10 - 12 medium lemons , scrubbed well, halved pole to pole, all halves sliced thin
3 tablespoons grated fresh ginger
1 1/4 cups granulated sugar
pinch table salt (optional)
5cups water (cold)
1. Mash lemons, ginger, and sugar (and salt, if using) in large, deep bowl or saucepan with potato masher or wooden
spoon until lemon slices give up their juice, sugar is dissolved, and juice is thickened to syrup consistency, about
Pour half the lemon slices and syrup through large sieve over bowl or saucepan; press on solids with masher or back
of wooden spoon to release as much liquid as possible. Discard solids; transfer liquid to serving pitcher. Repeat
process with remaining lemon slices. Stir in water until blended. Chill well and stir to blend before serving, over ice
1. Slicing the Lemons: For uniformly thin slices, halve the lemons from pole to pole before slicing horizontally.
2. Mashing the Lemons: Mashing the sliced lemons with sugar not only dissolves the sugar but also releases some of the flavorful and aromatic oils from the peel. If you don't have a potato masher, use a wooden spoon.