I love fresh-squeezed lemonade. And I make it very often. It’s actually really easy and hardly anything is better. Here ‘s how I make it.

I start by rinsing and drying three large lemons. To get the maximum amount of juice I microwave them on a plate for 30 seconds at 100% power.

Lemons vary widely in size and juiciness. From a big lemon you will likely get 1/5 to 1/4 cup of juice.

I have a hand juicer, which I what I typically use. I also have an electric juicer for times when I am making lots of batches.

When you squeeze the juice, don’t go crazy. If you twist the lemons too much you’ll get the pith along with the juice, which is bitter.

Shoot for at least 1/2 cup of pure lemon juice.

Pour the juice into a pitcher. I prefer glass because it doesn’t hold flavors from one beverage to the next. (My husband loves Kool-Aid and I don’t want his flavored drink affecting my fresh lem-mo-nade.)

Add 5 cups of water, stir, then taste. I know, it’s not sweet yet. But it is often easier to tell whether the juice to water ratio is right before you add sugar. If there the mix is too lemony add another half or full up of water until you get a the right ratio. I prefer more lemony than too watery.  If it’s too watery, add more lemon juice.

Next stir in the sugar. I add it 1/4 cup at a time. I like sweet lemonade, but some like it tart which might be at 3/4 cups of sugar.

I usually need a cup and a half. I know… make it to your own liking.

I’ll also use this a moment to make a plug for beet sugar. It dissolves well and some say it is easier to digest than cane sugar. I get my beet sugar at Meijer grocery store. It’s the only place I’ve seen it to date.

Now… that you have the perfect mix, you could add a few lemon wedges or slices to the pitcher for visual beauty. If you do, don’t leave them in over night between the lemonade will get bitter. Serve your delicious fresh squeezed lemonade in a beautiful glass, over ice.

Bon appetit

Kelly