After years and years of making lemonade by the taste/adjust/taste/adjust method, I finally made myself take the time to work out some “pretty close to perfect” proportions.
Everything revolves around the amount of lemon juice. Start by juicing your lemons and measuring the juice. I used a 2 pound bag which contained 8. Roll the whole lemons on the counter or nuke them in the microwave for 10 seconds to help the pulp release the juice.
I got one cup of lemon juice.
Next, make a simple syrup by using the same amount of water and the same amount of sugar as the lemon juice. I extracted one cup of lemon juice so I will use 1 cup of sugar and 1 cup of water for the simple syrup. If you are so lucky as to have Meyer Lemons, you might want to adjust the sugar amount down some. Meyer Lemons aren’t nearly as tart as regular ol’ everyday lemons. Add the water and sugar together and heat until the sugar is melted. After it’s melted and cooled, pour the juice and the simple syrup in a pitcher. Add three cups of water. Stir. Put about half the lemons back in the pitcher, too. This will enhance the flavor of the lemonade. Let it sit on the counter for about an hour before your remove the lemons. I know I don’t have to tell you how much this makes because you can count it up just as well as I. But, in order for this recipe to be complete, I have to say that it makes a little over a quart.
Fill up a glass slap full of crushed ice. Pour the lemonade over the ice. Take a sip and say, “Good golly, Miss Molly! This is the best lemonade I’ve ever tasted. And I made it!”