What's your favorite? I've never made it before, just use store bought. It's lemon season here in Phoenix and I was gifted with a huge bag that have been zested and juiced - ready for lemonade...Thanks!
Yes, they can be frozen, then zested and then juiced. You will actually get more juice from previously frozen citrus fruit because the cells walls rupture. Don't defrost to zest but defrost to juice. Pull the citrus out of the freezer, zest with a microplane, re-freeze or use zest and then juice. This applies to lemons, grapefruits and oranges as well.
Juice lemons and pour juice into pitcher. Add sugar and stir. Add water, stir until sugar completely dissolves. Refrigerate and serve cool. You can also take the rinds and allow to soak in the mixture until the mixture is slightly thickened. Then refrigerate and serve cool.
This is the one I use. Making the simple syrup first really helps it all to come together.
Perfect Lemonade Recipe
Prep time: 10 minutes
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1 cup sugar (can reduce to 3/4 cup)
1 cup water (for the simple syrup)
1 cup lemon juice
3 to 4 cups cold water (to dilute)
1 Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
2 While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
3 Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
Serve with ice, sliced lemons.
Yield: Serves 6.
4 cups water
4 cups raw honey, raw agave nectar or maple sap
1 cup of crushed berries*
1/4 cup lemon juice
Make a simple syrup, which is made from a one to one ratio of water and honey or maple sap; add the crushed berries and cook until reduced by half; add lemon juice. Store in refrigerator. Dilute the cooked berry juice by mixing together 1/4 cup berry juice and 1 cup water. Chill for 30 minutes. Serve cold.