contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Freshly Squeezed Lemonade

Blog

Butteryum food blog recipes

Freshly Squeezed Lemonade

Patricia @ ButterYum

You are only 3 ingredients away from freshly squeezed lemonade - one of life's simple pleasures.  

Start by combining water and sugar in a saucepan.

Heat gently and stir to dissolve sugar.

DSC_0092.JPG

When the water changes from cloudy to clear, the sugar is dissolved.  Remove from the heat.

MakingLemonadeFromScratch

Cut a bunch of fresh lemons (I used 10).  

Here's a tip:  cold lemons don't like to give up all their juice so make sure your lemons are room temperature or slightly war before juicing.  You can warm them by covering with warm water or pop each one in the microwave for 10-20 seconds until warm.  Rolling the lemons on the counter using moderate pressure before squeezing helps as well.   

FreshlySqueezedLeomonJuice

Time to juice those lemons - an electric lemon juicer makes very quick work of it.  This kind of manual citrus juicer also works well.  

DSC_0132.JPG

Pour the remaining water, lemon juice, and sugar/water mixture into a large pitcher and mix well to combine.  Serve over ice.  

Items used to make this recipe:

(affiliate links)


Freshly Squeezed Lemonade

makes 8 servings

Printable Recipe

Ingredients

  • 8 cups water, divided

  • 1 1/2 cup granulated sugar (or more to taste)

  • 2 cups freshly squeezed lemon juice

Directions

  1. In a large saucepan, bring 2 cups of water and sugar to a boil, stirring until sugar dissolves.

  2. Pour remaining 6 cups of water into a large pitcher; add sugar water and lemon juice, stirring well to combine.

  3. Serve over ice.