When I was a little girl, I didn’t care for lemons. Whenever my mom would sneak a bit of citrus peel into a recipe, my dad would complain that it tasted like garbage pail. So I turned my nose up as well.
My parents were friends with a couple that lived in the area. They had a lovely house and a little white dog. Sometimes when we went for visits, Mary Lee would make us a batch of lemonade. I didn’t care if I was supposed to hate lemons, I loved that lemonade.
It was the perfect amount of sweetness, and so refreshing.
“I usually don’t like lemonade, but this is good!” I would tell her.
I never did ask her for her recipe – I was far too young to be concerned with making food. But I decided to experiment with a homemade recipe (Reuben is a huge lemonade fan), and hit on the right combination first try.
Homemade Lemonade Recipe
3 1/3 cups cold water, divided,
1/2 cup fresh lemon juice (from 4-5 small lemons),
1/3 cup organic cane sugar,
In a small saucepan, bring 1/3 cup water and sugar to a boil. Pour the simple syrup into a heat-proof 4-cup pitcher.
Add the remaining 3 cups of water and lemon juice and stir well. Chill before serving, or serve over ice cubes.
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