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Homemade Lemonade
in Diana's Recipe Book
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![]() ![]() ![]() ![]() ![]() (total ratings: 3) [Read reviews] [Post a review] |
Servings: 1 1/2 quarts or 6-8 servings |
Comments: Adding a tiny pinch of salt to the lemonade dampens the lemon's acidity somewhat. Some people prefer a little sharpness, but if you don't, try the optional salt in the recipe. |
Ingredients: ![]() 10 to 12 medium lemons, scrubbed well, halved pole to pole, all halves, sliced thin 1 1/4 cups sugar Pinch of salt (optional) 5 cups cold water |
Instructions: Mash lemons and sugar (and salt, if using) in a large deep bowl or saucepan with potato masher or wooden spoon until lemon slices give up their juice, sugar is dissolved, and juice is thickened to syrupy consistency, about 4 minutes. Pour half the lemon slices and syrup through large sieve over bowl or saucepan; press on solids with masher or back of wooden spoon to release as much liquid as possible. Discard solids; transfer liquid to serving pitcher. Repeat process with remaining lemon slices. Stir in water until blended. Chill well and stir to blend before serving, over ice if desired. Makes: 1 1/2 quart or 6-8 servings. |
Source: DianasDesserts.com |
Date: September 12, 2002 |
Reviews
Reviewer: Devon Surian
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I like the salt idea were did you get that?
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I like the salt idea were did you get that?
Reviewer: Irina
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MMMMMMMMMM... My Favorite!
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MMMMMMMMMM... My Favorite!
Reviewer: Lizzie
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