Keep cool this summer with the perfect lemonade
It's finally Summer in Chicago, and that means everyone is cleaning those grills and putting all the fixings together for a relaxing weekend picnic. And what's a better accompaniment to baked beans and bratwurst than a pitcher of fresh lemonade (okay, a bottle of ice cold beer might be better, but it's not really legal in the parks)? And we don't mean ANY lemonade. We're talking about the lemoniest recipe for lemonade we've come across so far.
Ingredients
10-12 medium lemons sliced
into thin pieces (lengthwise)
1 1/4 cups sugar
5 cups cold water
Serves
6-8 (1 1/2 quarts)
- The secret to this recipe is mashing the lemons and sugar together to not only better dissolve the sugar, but to release some of the aromatic oils from the lemon peel.
- Mash lemons and sugar in a deep bowl with a potato masher until sugar is dissolved and the juice becomes syrupy.
- Over a bowl, pour half the lemon slices and syrup through a sieve pressing on the solids with the masher. Discard solids and repeat this step.
- Stir in water until blended, and then chill.
To enhance the flavor further, add 1 1/2 cups of fresh raspberries or 3 tablespoons of grated fresh ginger to the lemons and mash. (Or, if you've had a particularly bad week, add some gin!)
Recipe from Cook's Illustrated, July 1998.
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