The Best Ever Lemonade RecipeAngie McGowan
I am ready for spring and summer to come. The first day of spring isn’t until March 20, but we’ve been having delicious spring and summer treats like this homemade lemonade for the past few weeks. To start off lent yesterday, my husband started his fast. He’s doing the master cleanse, which involves lemonade spiked with cayenne pepper. It’s really not my thing, especially since I couldn’t stand to go without food for more than a day. Food is my life, it’s what I love. But I keep passing by his big beautiful bowl of organic lemons. They have been tempting me. This morning, my son came to me, and said let’s make lemonade like Daddy. It didn’t take much persuading to go snatch a half dozen lemons for our very own sweet homemade lemonade.
My secret to making the very best lemonade is to dissolve the sugar in the water first over heat. Then I add just a touch of vanilla. The vanilla flavor is very subtle, and it just gives it that something extra. My son kept saying as I was making it, “Lets stir it so it gets more yellow.” So to help him out a little, mommy slipped in a little food coloring. Kids love the bright color, but you can leave it out if you like.
The Best Lemonade Recipe
1 cup freshly squeezed organic lemon juice, 6 organic lemons
1 cup white sugar (I passed on raw because I didn’t want the hint of molasses flavor)
1 cup filtered water
6 cups filtered water
1/4 teaspoon pure vanilla extract
2 – 3 drops yellow food coloring (optional)
1. Place 1 cup water and 1 cup sugar in a small saucepan. Bring to a boil to dissolve sugar. Stir until it is dissolved, and remove from heat. Let cool.
2. Combine sugar water, lemon juice, water and vanilla extract in a 2 quart pitcher. Stir to combine. Serve over ice and enjoy!