Lemonade
Fresh-squeezed lemonade made by blending whole lemons with water, straining out the juice, and stirring in sugar for a bright, tart refresher.
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Ingredients
- 8 CupsLemons, Quartered
- 3 CupsSugar
- Water
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Method
- 1
1. Wash the lemons well, then quarter them (leave the peel on for a fuller, brighter flavor).
- 2
2. Add the quartered lemons to a blender along with about 2 cups of water — don't fill the blender past two-thirds full.
- 3
3. Pulse 7 times only, in short bursts. Do not pulse more than that or you'll shred the pith and rind, which turns the lemonade bitter.
- 4
4. Strain the pulsed mixture through a fine-mesh strainer into a gallon jug, pressing on the solids with a spoon to extract all the juice and pulp, then discard the strained-out peel and seeds.
- 5
5. Stir in the sugar and whisk or stir until it dissolves completely into the warm juice.
- 6
6. Fill the jug the rest of the way with cold water, leaving a little headroom, then cap and shake well until fully combined.
- 7
7. Taste and adjust — add a splash more water if it's too tart, or a bit more sugar if it needs sweetening — then chill before serving over ice.
- 8
For lime or orange ade, substitute limes or oranges for the lemons using the same method.
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