The Best Lemonade

    (2346)
    4 hours 35 minutes

    Homemade lemonade is so refreshing when it's hot outside - this is the best one ever! Add less sugar if you prefer a more tart taste. You will need to squeeze about 6 large lemons to get 350ml of juice.


    37 people made this

    Ingredients
    Serves: 20 

    • 350g white sugar, or to taste
    • 1.8 litres water
    • 350ml fresh lemon juice

    Directions
    Preparation:30min  ›  Cook:5min  ›  Extra time:4hours chilling  ›  Ready in:4hours35min 

    1. In a small saucepan, combine sugar and 250ml water. Bring to the boil and stir to dissolve sugar. Allow to cool to room temperature; cover and refrigerate until cold.
    2. Remove seeds from lemon juice but leave pulp. In a pitcher or glass jug, stir together chilled syrup, lemon juice and remaining water.

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    Reviews and Ratings
    Global Ratings:
    (2346)

    Reviews in English (1759)

    by
    2324

    My daughters and I made this and it was awesome. Instead of boiling the water and sugar mixture on the stove I put it in the microwave for 1min. when done I added some ice to cool it down so it did not take long to make at all. Very refreshing.  -  10 May 2003  (Review from Allrecipes USA and Canada)

    by
    1380

    This one's a keeper. Yes, it is labor intensive. Hey, you might even build up your triceps with all that lemon twisting action - but, if you have the time, the effort is well worth it. This recipe IS quite sweet, so if your tastes preference runs closer to tart, go easy on the sugar. I needed six or seven lemons to make 1 1/2 cups of lemon juice.  -  08 Jun 2003  (Review from Allrecipes USA and Canada)

    by
    1121

    YUM! This was so good! And it did not take 4 hours to make, even though I squeezed all the lemons by hand since I didn't have a juicer. The trick is to soak the lemons in hot water for 10 mins and roll each lemon on the counter before you cut and squeeze. I only used 1 1/4 C of sugar and added a little more water. Very good recipe! Thanks Jo!  -  23 Jun 2003  (Review from Allrecipes USA and Canada)

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