Lemonade

Refreshing in the summer heat. And if you have your own lemon trees, or know someone who does? All the better!

Lemonade

2 or 3 ripe lemons (depending on size and juiciness)
1/2 cup sugar
2 quart pitcher of water
ice cubes

Juice the lemons (in other words, squeeze the juice out of them). Room temperature lemons are easier to squeeze and produce more juice.

Strain out seeds, and some of the pulp, unless you like it pulpy. Dump into a 2-quart pitcher, add sugar and water. Stir. Top with ice cubes if you like.

Hint: If you don’t have a citrus juicer, just cut the lemons in half and use a big spoon to twist into the lemon as you squeeze. A handy way to strain is through the straining slots or holes in the lid (if you’re using a plastic 2-quart pitcher with a lid that has straining slots or holes). Just put the juice in the lid, and pour out through the holes into the pitcher (you’ll need to encourage the juice to flow through the holes as it gets increasingly pulpy, using your finger or a the back of a spoon).