There are so many different ways to make lemonade but this quick and easy recipe is my go-to recipe for lemonade. Making lemonade in my opinion should be a quick, spur-of-the-moment affair should you suddenly find yourself inundated with lemons.., and this recipe offers just that.
The perfect lemonade should be balanced in its taste. Sweet, yet sour, acidity balanced by sweetness, ying balanced out by yang. I generally start by making a simple syrup from water and sugar, then adding in the lemon juice and zest. Depending on the level of your sweet-tooth or how sour your lemons are, you may choose vary the proportions of sugar to lemons to fit your palate.
- Squeeze the lemons and set the juice aside. Grate the zest of one-half lemon and set aside with the juice.
- Heat the water and sugar together until the sugar is completely dissolved, and then mix that with the lemon juice and zest.
- Allow to cool, then strain the mixture.
You can make ahead and chill before serving.Â
When ready to serve, dilute the syrup to a desired level of sweetness. When diluted, it should make approximately 4 - 6 servings.Â
Serve with ice cubes and mint
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