fresh squeezed lemonade

In honor of this beautiful weather, here is the lemonade recipe David and I made in LA over April Break.


For sugar/water syrup:

  • 3/4 cup of sugar
  • 1 cup of water

To combine with syrup:

  • 1 cup of lemon juice (4-6 lemons)
  • 4 cups of cold water


1) Pick 4-6 lemons (well, if you’re staying with folks in southern California and have a lemon tree in the backyard… if you’re in New England, go and buy some).

2) Make the sugar water syrup by boiling the 3/4 cup of sugar and 1 cup of water together. Cook until the sugar is completely dissolved.

3) Juice 4-6 lemons, straining the pulp, until you have 1 cup of lemon juice. (Note: in this picture there are more than twice the number of lemons you’d use for one pitcher.)

4) Combine the lemon juice and sugar water syrup in a pitcher. Add 4 cups of cold water, or more, depending on taste. If it’s too sweet, add more water and/or lemon juice. I like to add ice to the pitcher so it’s really cold.

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