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| 12 |
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fresh lemons |
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| 2 cups |
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sugar |
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filtered water |
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ice |
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| Wash lemons in warm soapy water (I use dishwashing liquid) then rinse in hot water being sure all tags etc are completely removed. Heat 3 cups water to boil and melt sugar in it. Stir until syrup turns clear. I cut each lemon into 4 parts two thin ones in the middle and leave 2/5's on each end to ream on a lemon reamer. I take the two middle pieces and squish them each one time to loosen the pulp and release the zest then drop into luke warm syrup. Ream each end and pour off the juice into syrup. Discard remaining ends. When all 12 of the lemons are done add water to half fill the gallon jug then fill with ice. Allow jug to sweat then lemonade is done. |
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| Servings: 1 |
| Yield: 1 gallon |
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| Recipe Source |
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Source: Paula ARG Kernachan
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |