Old-Fashioned Lemonade
It’s been awhile since I’ve added anything to my recipe blog, so here’s an easy one. The perfect summer drink anyone can make. 
If you prefer Limeade, just substitute limes for lemons.
The yield of this recipe is 3 quarts. I tried it at this strength and found the flavor to be nice, but nowhere near as tart and tangy as modern store-bought lemonade. For a stronger flavor add the water a little at a time, tasting along the way. Stop when it suits your preference.
Old-Fashioned Lemonade
Ingredients:
5 large, or 6 medium size lemons
1 1/2 cups sugar
Ice
Also gather a large 2qt bowl, a towel, a 3qt pitcher and a wooden spoon or potato masher.
Preparation:
- Place your lemons in the large bowl and cover with boiling water, let stand for 2 minutes. This will dissolve the wax coating on the outside of the lemon, and will increase the juice yield of the lemons.
- Pour off the water and rinse and dry your bowl. Place the lemons on a towel. While pressing down on the lemons, one at a time, roll them until they are completely dry. This will also help free up the juice in the lemons.
- Slice lemons very thin on a saucer, or grooved cutting board, so you don’t lose any juice.
- Place slices into the bowl, a layer at a time, sprinkling with sugar before starting the next layer. Repeat this layering process until you are out of lemons and sugar.
- Let stand 30 minutes.
- Press lemon slices with spoon or potato masher. Be careful not to break up the pulp too much.
- Pour contents into pitcher, fill the pitcher with water to the 3qt mark.
- Stir before pouring into glasses with ice.
Tip: Don’t like pulp, or are there too many seeds floating around in your pitcher? Pour lemonade through a cheese cloth to serve.
