It's pushing 100 degrees here today. A perfect day for perfect lemonade. I've tweaked this recipe to perfect proportions! For me, at least. You may like yours sweeter or not. I think most people would like a little more sugar and a little less water. And my lemons are Meyer lemons, which are a tad less tart then most. But if you start with this recipe, you'll be most of the way there.
This recipe makes a concentrate you can keep in refrigerator for several weeks, diluting it when you want a glass. You can dilute it with water, club soda, or mix in other fruit or liquor additives.
Lemon lovers should also try my lemon sorbet recipe.
Makes roughly 3 cups of mix, which dilutes to make 2 quarts of lemonade
1 ¼ cups sugar
1 cup boiling water
1 ¾ cups lemon juice, (about 10 lemons)
Mix sugar and boiling water until dissoved. Add lemon juice. Place in jar and refrigerate.
To use: Mix one part syrup base to 3 parts of cold water.