Lemonade 101
A favorite served at fairs, backyard parties, and sidewalk stands, lemonade is as refreshing as it is simple to prepare. Here, how to make the original, plus two yummy variations.
Lemonade
To prepare a 2-quart pitcher, mix 2 cups of lemon juice with 6 cups of water and 1 cup of superfine sugar. Fill with ice. For the best results, use fresh-squeezed lemons. Tip: About 6 medium lemons produce about 1 cup of juice.
Note: Lemonade served in a full-bottomed pitcher easily accommodates a pretty garnish. Make the garnish tasty, too, using fruit-flavored ice cubes. Cut up the fruit of a honeydew melon into 1-inch pieces, puree in a food processor, strain, and freeze in ice cube trays overnight. Try pureed watermelon, cantaloupe, kiwi, and mango, also!
Pink Lemonade
Stir 2 tablespoons of grape juice into 2 quarts of fresh lemonade for just the right shade of pale pink. Chill and serve.
Limeade
Combine 1½ cups of fresh lime juice and ½ cup of lemon juice with 6 cups of water and 1 cup of superfine sugar. Serve over ice in a glass with a sugared rim and garnish with a lime wedge.
Note: As its name suggests, superfine sugar is ground ultra fine, which allows it to dissolve almost instantly, making it a good choice for sweetening beverages. If your drink recipe calls for granulated sugar, know that one cup of superfine equals the same amount of granulated sugar.
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Reprinted with permission of Hearst Communications, Inc.
