Last updated 15 years ago by Matthew Hunt
Lately I’ve been on a fresh-squeezed kick. I’ve always squeezed limes when I make margaritas from time to time- Patron Silver, no salt please. But we’ve had a couple of warmer days lately so I’ve turned my attention to lemons and lemonade. I have been playing around with mixtures of pure fresh lemon juice, homemade simple syrup, and water. I tend to like it more tart than any store-bought that I’ve ever had as they are always too sweet. This is the mixture I concocted this afternoon.
2 cups lemon juice
1 cup simple syrup
8 cups water (48oz or 1.9l)
Vigorously shake
You can drink it right away of course, but I think it gets better over the next few days as the flavors chill out together. Served on ice with some muddled mint from my garden. If I’m in the mood for it a bit sweeter, I’ll spike it with a shot of Da Vinci flavored syrup like raspberry or blueberry. Greatly satisfying when it’s 80 and sunny out!
