This recipe is basically along the lines of one that I think got from Dave and his Mom quite a while back. As soon as the lemons start coming down in price each year I start making up a couple of batches a month.
Servings:
many
Preparation Time:
0.5 hours
Tools
- scrub brush
- grater/zester
- 1 qt. bowl
- wooden spoon
- juicer
- 1 qt. storage bottle
- strainer
Ingredients
- organic lemons (14 large, 18 medium, or 22 small)
- 2 c. granulated sugar
- 1/2 t. kosher salt
- boiling water
Cooking Instructions
- Wash and zest all of the lemons. Place all of the zest into the bowl.
- Add sugar and salt to the zest. Stir to coat the zest with the sugar. Pack the zest down into the bottom of the bowl.
- Let the zest rest on the counter until you are done juicing the lemons to give the sugar a change to pull oils out of the zest.
- Juice the lemons save the juice in the storage bottle.
- Carefully pour boiling water over the zest until it is 1/4" above the top of the zest.
- Stir to dissolve all of the sugar and then let the zest steep for 10 minutes.
- Strain out all of the zest and add the zest/sugar syrup to the lemon juice.
- Make up your lemonade by using about 1 part of the lemon mixture to 3 parts water. (Adjust to suit your taste.)