Organic Freshly Squeezed Lemonade

Homemade Organic LemonadeHomemade lemonade tastes so much better than the pre-made canned or bottled kind, and when you make your own, you can adjust the sweetness to exactly how you like it.  It hardly needs a recipe, but this just makes it easier to figure out proportions.

Ingredients (for two servings):

Juice of 2 organic lemons (approximately 6 ounces)
Simple syrup (recipe below)
Water and ice cubes

Making up a batch of simple syrup takes only a few minutes, and will last for several weeks in the fridge, so it’s worth making more than you need to have on hand for future batches of lemonade. Combine one cup of organic cane sugar with one cup of water in a saucepan. Bring to a boil over medium heat, stirring gently. Once it reaches the boil, let it simmer for about 1-2 minutes to make sure all the sugar crystals have dissolved.
Remove from heat and let cool for a few minutes. Transfer to a heat-resistant glass measuring cup to cool. Once cooled, transfer to a glass jar or bottle to keep in the fridge. I’m using an old maple syrup bottle.
Squeeze the juice from the two lemons and divide equally between two 10 ounce glasses. Add three tablespoons (or to taste) of the simple syrup to each glass, stir, and top up with water and ice.

Printable version:

Organic Freshly Squeezed Lemonade

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings

Ingredients

  • 2 organic lemons juice of (approximately 6 ounces)
  • Simple syrup recipe below
  • Water and ice cubes

Instructions

For the simple syrup:

  1. Combine one cup of organic cane sugar with one cup of water in a saucepan.
  2. Bring to a boil slowly over medium heat, stirring gently.
  3. Once it reaches the boil, let it simmer for about 1-2 minutes to make sure all the sugar crystals have dissolved.
  4. Remove from heat and transfer to a heat-resistant glass measuring cup to cool. Once cooled, pour into a glass jar or bottle and store in the fridge.

For the lemonade:

  1. Squeeze the juice from the two lemons and divide equally between two 8-10 ounce glasses.
  2. Add three tablespoons (or to taste) of the simple syrup to each glass, stir, and top up with water and ice.
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