Featured Health Benefit:
- 1.5 Cups Lemon Juice
- 1.5 Cups Sugar
- 6 Cups Water
- To make simple syrup, combine equal parts sugar and water to a saucepan. Heat on medium, occasionally stirring until mixture is clear and sugar is dissolved. Allow to come down to room temperature, or put in the fridge to cool. (Note. If you're in a pinch, you can always add the sugar directly to the pitcher and aggressively stir to dissolve the sugar.)
- Cut lemons in half, and juice using a Hurom Citrus Juicer. Make sure to keep or discard the pulp, depending on your preference. You can also use your slow juicer and toss in the cut lemons, which will include some of the rind's oils as well.
- Add simple syrup, lemon juice, and remaining water to a pitcher. Stir well and enjoy!
Hurom's Lemonade tips:
While Meyer lemons may be difficult to come across, they're perfect for lemonade. Typically sweeter and more orange-like in flavor, you won't need to offset the acidity with as much sugar as you would with regular lemons. Try and experiment to find a ratio that works for you!
When choosing lemons, always look for tender, heavy lemons. If you're having trouble deciding, try picking up ones that are around ths asme size, and feel which one is heavier. The heavier lemon will be juicier.
Unsure what to do with your leftover lemon peels? Toss them in with some liquor to infuse, make some candied lemon peels, or zest for salads!
One more tip! Letting lemons come to room temperature before juicing helps to achieve maximum yield.