The Dingbat’s Agenda

June11th

2 Comments

Lemons with Martha pt. 2

Posted in: Custom

There is nothing so delicious as lemonade made with real lemon juice. In this recipe, we start with a simple syrup that can be kept in the refrigerator up to a month. Use both rosemary and mint, or according to your taste, use just one or the other. The simple syrup serves as the sweetener for the fresh lemonade. Use according to individual taste.

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2 Comments

  • Comment by Cyd — June 11, 2010 @ 11:04 am

    I want lemonade SO bad now. I might be making this up this weekend!

  • Comment by Becky — June 13, 2010 @ 4:49 am

    I’ll have to try the syrup approach, but after the 4th of July. For the 4th of July, I always make lemonade fresh per the following recipe:

    Old-fashioned lemonade

    4 lemons
    1 cup sugar
    1 quart water

    To make it: Peel the rinds from the lemons with a paring knife and cut them into slices. Set the lemons aside. Place the rinds in a glass mixing bowl and sprinkle the sugar over them. Let stand for one hour so that the sugar begins to soak up the lemon oil. Bring the water to a boil in a covered saucepan and carefully pour the hot water over the sugared lemon rinds.

    Allow the mixture to cool for 20 minutes and then remove the rinds with a slotted mixing spoon. Squeeze the lemons into another bowl, t hen pour the juice through a strainer into the sugar mixture. Stir the mixture well, pour it into a pitcher, and refrigerate.

    Makes about four 8-ounce glasses.

    NOTE: I make this every 4th of July and always multiply the recipe to handle the crowd.

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