I was recently asked to make homemade lemonade and iced tea for a function. No problem, I thought. My friend from Savannah taught me how to make dynamite sweet tea.
It’d been years, however, since I made lemonade from scratch, and when I did, I used concentrate.
Still, I was eager to give it a whirl.
So, I went to the store to purchase about a dozen lemons. I did not know how many it would take to get the right potency. Turns out, when you use zest, you really don’t need that many lemons.
1 Cup sugar
Fill a teapot with water and heat it not quite to a boil, but hot enough to dissolve the sugar. Pour the entire cup of sugar into the hot water and let it cool to room temperature. Pour the mixture into a gallon-sized pitcher.
Using a micro planer, add the zest of a whole lemon. Then proceed to cut and squeeze that entire lemon plus two more into the mixture. Get as much pulp as possible into the blend but be sure to scoop out the seeds.
You now have concentrated lemonade. Fill the rest of the pitcher with cold water and ice, and serve.
Magia & Enjoy!