Lemonade is reminiscent of sultry afternoons and evenings spent on a screened-in porch in the days before air conditioning, when it was so hot no one wanted to move off the porch for anything more than a lemonade refill. This is my basic lemonade, which Bubby’s make lots of in the summer. You can make it a few days ahead and store it, tightly covered, in the refrigerator. Pink lemonade gets its rosy color not from a chemist’s kit, but from fresh cranberry juice. Sweeten this ade with a light or heavy hand, depending upon your taste. One of the great things about homemade lemonade is that you can customize it to how much of a sweet tooth you or your guests have.
Recipe information
Yield
makes 2 1/2 quarts
Ingredients
Preparation
Step 1
Combine the sugar and the hot water in a very large pot or pitcher. Stir briskly until the sugar is completely dissolved. Allow to cool slightly.
Step 2
Stir in the cold water and the lemon juice, and mix very well.
Step 3
Chill thoroughly in the refrigerator. Serve in glasses over ice.
Pink Lemonade Variation
Step 4
Stir 1/2 cup Fresh Cranberry Juice (page 240) into the cold lemonade and mix very well. Chill until serving time.
